This summer kale salad is a great addition to any backyard barbecue. It also goes great with grilled chicken, tuna, or it can also be served as a side dish. Kale is such a fabulous super food and is delightful in this salad.
I first went on a mission to recreate this salad after visiting Vermont with my husband. If you haven’t been to Vermont before it is absolutely beautiful and there is a ton of great food. We ate a similar salad at the Woodstock Farmer’s Market and I was hooked. I tried recreating a few times before I got it right. It really is super simple but so delicious.
This salad is a great summer salad and it is also a fun salad to bring to a potluck since the kale doesn’t tend to get as wilted as lettuce. The bell peppers also have a nice crunch.
When making this salad be sure to use a ¾ cup of cooked quinoa which is about ¼ cup uncooked and ½ cup of water.
Summer Kale Salad
- 1 bunch kale washed and cleaned
- 1 small red onion diced
- 1 red or orange bell pepper diced
- ¼ cup quionoa
- ½ cup chopped grape tomatoes
For the dressing
- extra virgin olive oil
- balsamic vinegar
- lemon juice fresh squeezed is best
- Cook the quinoa as directed on the packaging and let it cool.
- Remove the kale stems and chop your kale into bite size pieces.
- Add the remaining ingredients to the cooled quinoa and mix well before adding the dressing. Let the dressing soak for at least 20 minutes before serving.
For the dressing
- For the dressing, combine equal parts extra virgin olive oil, balsamic vinegar, and lemon juice, shake well and set aside.
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