This is the kale salad for kale lovers and non-kale lovers alike! Smoky cumin, zesty lime, and a hint of jalapeno make this kale salad the perfect addition to any burrito bowl, side dish for cozy chili, or the simple base to any lunch.
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As a true kale lover, I’ve been making this kale salad for nearly a year! I honestly can’t believe I haven’t shared it with you yet. I apologize for hoarding all the kale, but once you try this salad you’ll understand why 😉
Brian and I absolutely love this kale salad as a side dish with meals such as green chile, chicken butternut chili, and in our fajita burrito bowls. I also really like making this salad on a Sunday or Monday so I can store it in the fridge for lunches throughout the week (dressing and all!).
Typically, I wouldn’t dress a salad that I plan on serving up at a later date, but because the Tuscan kale is so hardy this dish really does get better with age.
Of course, I’ve always loved this salad but I really knew it was a hit when I whipped it together for a summer get together last year and several friends were asking for the recipe!! Now that’s when you know a recipe is good 🙂
This kale salad comes together so quickly, it’s perfect to make on a weeknight, as part of meal prep or before running out the door for a get-together.
Watch my video of how to make Cumin Lime Kale Salad
Another great thing about this salad (besides the fact that it’s super flavorful, not too spicy, and full of vitamins and nutrients from the kale) is that it’s friendly for most diets and intolerances/allergies. The flavors come from extra virgin olive oil, lime juice, cumin, jalapeno, and a touch of sea salt.
For those with dietary concerns or preparing meals for those with dietary restrictions, this kale salad is low FODMAP, gluten free, grain free, dairy free, vegan and paleo-friendly.
This is the kale salad for kale lovers and non-kale lovers alike! Smoky cumin, zesty lime, and a hint of jalapeno make this kale salad the perfect addition to any burrito bowl, side dish for cozy chili, or the simple base to any lunch.
Ingredients
Scale
10 oz bag or 8 loosely packed cups of Tuscan kale, rinsed and chopped (I usually purchase the 10oz bag from Trader Joe’s)
1/4 cup lime juice
1 Tbsp extra virgin olive oil
1/2 jalapeno, seeded and finely chopped
1/2 tsp cumin
1/4 tsp sea salt
Instructions
Dump the rinsed, dried and chopped kale into a large bowl.
Whisk together the lime juice, olive oil, jalapeno, cumin, and sea salt.
Pour the lime dressing over the kale and toss to coat.
Serve immediately or store in the fridge for up to 4 days.
Notes
If following the FODMAP elimination diet, please limit your serving to 1/2 cup of kale. This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
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[…] Then Heather Said, Mediterranean Chicken Spinach Quinoa Salad from Amee’s Savory Dish, Cumin Lime Kale Salad from Treble in the Kitchen, Breakfast Salad for One from Lauren Lives Healthy, Zucchini Spaghetti […]