Honey Lemon Kale and Zucchini Salad

If you ask me, raw kale salads are a game-changer.

This fresh and filling salad brings together crisp kale and tender zucchini in a way that makes eating your greens actually enjoyable. The mix of textures and simple ingredients creates something that’s both nutritious and satisfying.

I massage the kale leaves with a light olive oil dressing, which helps soften them just enough, while the raw zucchini adds a subtle crunch and mild flavor that works perfectly with the leafy greens.

It’s an easy, healthy option that works great as a side dish or light lunch, especially when you’re craving something fresh but filling.

What Kind of Kale Should I Use?

For this salad, you’ve got several good kale options to choose from at your grocery store. Curly kale is the most common type and works great here – it’s the one with those ruffled, dark green leaves you probably picture when you think of kale. Lacinato kale (also called dinosaur or Tuscan kale) is another excellent choice, with flatter, darker leaves that some folks find a bit more tender and easier to eat raw. No matter which type you pick, here’s a pro tip: after washing and chopping your kale, give those leaves a gentle massage with your hands for about a minute. This simple step helps break down the tough fibers and makes the kale much more pleasant to eat in a raw salad.

Options for Substitutions

This fresh salad is pretty adaptable – here’s how you can switch things up:

• Kale: Not a fan of kale? Try baby spinach, Swiss chard, or even romaine lettuce. Just skip the massage step if using softer greens.
• Zucchini: You can swap zucchini with yellow summer squash, cucumber, or even shaved Brussels sprouts. Any crunchy veggie that you can slice thin will work great here.
• Blue cheese: If blue cheese isn’t your thing, try feta, goat cheese, or even shaved parmesan. Each will bring its own nice salty kick to the salad.
• Cashews: Any nuts will work here – try walnuts, pecans, or almonds. Seeds like sunflower or pumpkin seeds are good options too, especially if you need this nut-free.
• Honey: Maple syrup or agave work perfectly as honey substitutes. For a sugar-free option, you could skip the sweetener entirely.
• Lemon juice: Apple cider vinegar or white wine vinegar can replace the lemon juice – just start with half the amount since vinegar is stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing kale salad is not massaging the leaves – this crucial step helps break down the tough fibers and makes the kale more tender and enjoyable to eat, so take 2-3 minutes to massage the leaves with a bit of olive oil using your hands. Working with raw zucchini can turn your salad watery and bland, but you can avoid this by using a mandoline or vegetable peeler to create thin ribbons, then letting them sit on paper towels for 5-10 minutes to remove excess moisture. To keep your salad from becoming soggy too quickly, wait to add the dressing until just before serving, and make sure your kale leaves are completely dry after washing – any excess water will dilute the dressing and affect the overall taste. For the best flavor combination, toast your cashews just until they’re golden brown and let them cool completely before adding them to the salad – overtoasted nuts can taste bitter and ruin the delicate balance of flavors.

What to Serve With Kale and Zucchini Salad?

This fresh and crunchy salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. For a filling lunch or dinner, try serving it alongside some grilled chicken breast or pan-seared salmon – the blue cheese in the salad pairs really nicely with both options. If you’re keeping things vegetarian, add a scoop of quinoa or some roasted chickpeas to make it more filling. On busy weeknights, I love serving this salad next to a simple pasta dish or even just some good crusty bread with butter.

Storage Instructions

Keep Fresh: This kale and zucchini salad is best enjoyed right after it’s made, but if you need to save some for later, keep the dressed salad in an airtight container in the fridge for up to 24 hours. The kale actually gets a bit more tender as it sits in the dressing, which some people really enjoy!

Prep Ahead: Want to meal prep? You can wash and chop the kale, slice the zucchini, and make the dressing up to 2 days ahead. Store these components separately in the fridge, and keep the toasted cashews in a sealed container at room temperature. When you’re ready to eat, just toss everything together!

Pack for Lunch: If you’re taking this salad to work or on-the-go, layer the ingredients in a container with the dressing at the bottom, followed by the zucchini and kale, and pack the cheese and cashews separately. This keeps everything fresh until you’re ready to mix and enjoy.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

For the salad:

• 2 cups kale leaves (tough stems removed and finely chopped)
• 1/2 small zucchini (thinly sliced or spiralized)

For the dressing:

• 1 pinch black pepper
• 2 tbsp olive oil (I use Colavita extra-virgin)
• 1 tsp honey
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 pinch salt

For the garnish:

• 1/4 cup crumbled blue cheese (adds a tangy counterpoint)
• 1/4 cup toasted cashews

Step 1: Prepare the Zucchini Ribbons

Using a vegetable peeler, carefully slice the zucchini into thin ribbons.

These delicate slices will provide a lovely texture to your salad.

Step 2: Grill the Zucchini Ribbons

Heat an indoor or outdoor grill over medium-high heat and lightly coat it with cooking spray.

Arrange the zucchini ribbons on the grates and grill them until they’re slightly charred, about a minute.

Due to their thinness, you won’t need to flip them.

Once done, remove the ribbons from the grill and set them aside to cool slightly.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

This simple dressing will add a fresh and tangy flavor to your salad, complementing the grilled zucchini beautifully.

Step 4: Assemble the Salad

In a large bowl, toss together the kale, grilled zucchini ribbons, and the prepared dressing, ensuring everything is well-coated.

This step ensures that each bite is full of flavor and texture.

Step 5: Garnish and Serve

Transfer the tossed salad to a serving plate.

Garnish with toasted cashews for a bit of crunch and blue cheese crumbles for a hint of richness.

Serve your refreshing and nutritious salad immediately, and enjoy!