Kale Salad: Family Friendly, Gluten Free and Healthy

If you are trying to eat healthy and want to get your year started off right, this Kale Salad recipe is ideal. I recently made this for the kids, and they loved it. It is great on its own as a salad or side dish, served over arugula or greens or even mixed into a salad with chicken, shrimp or fish. For some information on health benefits of kale, see my article on the 10 health benefits in MindBodyGreen or how kale can save your sex life in this article (which I did not write) in MindBodyGreen. I hope you will enjoy this family-friendly, simple vegetarian recipe anytime of the year.

Kale Salad

Cook Time:

10 minutes

Prep Times:

20 minutes


4 servings


3 tablespoons olive oil, divided
3 cups trimmed and coarsely chopped kale leaves
4 ears of corn, cooked and cut off cob
1 large tomato, diced
1/2 cup diced small red onion
1/4 cup chopped fresh basil
1/4 cup white wine vinegar
2 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper


1. Heat 2 tablespoons olive oil in a large sauté pan. Cook kale 5 minutes or until wilted. Let cool.

2. In a large bowl, combine corn, kale, tomatoes, onion, remaining oil, vinegar, lemon juice and pepper. Chill at least 20 minutes before serving.

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