Chopped Kale Salad

This chopped kale salad is fresh, full of Asian-inspired flavor, and actually tender—no bitterness, no sogginess. Lacinato kale is massaged with a gingery sesame-balsamic dressing, then tossed with crisp snow peas, creamy avocado, scallions, and a touch of citrus zest for a light, savory bite.

Perfect for meal prep and easy to customize, it’s low-carb, vegan-friendly, and gluten-free. It holds up beautifully in the fridge and always gets rave reviews—my husband and his guy friends love it!

Main Ingredient Notes

The Asian-inspired flavors of this simple shredded kale salad really make it stand out from the rest.

• Kale – Lacinato (Tuscan) kale works best here. It’s more tender and less bitter than curly kale, with a dark green color that looks beautiful in the salad. If you only have curly kale, chop it finely and massage it longer so it softens enough to eat raw.
• Dressing – The sesame oil, ginger, garlic, and aged balsamic combo gives this salad its unique flavor. Massaging the kale first with oil, salt, and aromatics softens the leaves and takes away bitterness, then adding soy sauce (or coconut aminos) and vinegar later keeps the flavor bright without making the salad soggy.
• Toppings – Each one plays a role: snow peas add a crisp bite, avocado brings creaminess, scallions give a little sharpness, and orange zest brightens everything up. A sprinkle of hemp seeds adds a nutty finish and extra protein.

How to make chopped kale salad

1. Remove the tough kale stems for a better texture
   Run a small knife along each side of the kale stem to slice it out cleanly. The stems are fibrous and don’t soften well, so removing them makes kale salad more enjoyable to eat.
2. Slice the kale into thin ribbons so it’s easier to chew
   Stack a few leaves, roll them up, and slice crosswise into thin strips. The smaller the pieces, the faster they soften and the easier they are to chew.
3. Massage to tenderize the kale and remove bitterness
   Add the sesame oil, olive oil, garlic, ginger, and salt. Massage with your hands for 1–2 minutes until the leaves darken in color and feel silky. This is what takes away the bitterness.
4. Add the rest of the dressing
   Mix in the soy sauce (or coconut aminos) and balsamic vinegar. Adding these after massaging keeps the salad flavorful without extra liquid pooling at the bottom.
5. Toss in the toppings
   Add snow peas, avocado, scallions, and orange zest. Each bite should feel crisp, creamy, and bright.
6. Garnish and serve
   Finish with hemp seeds and serve at room temperature. The salad holds up well but tastes best the day it’s made.

What to serve with Tuscan kale salad

This avocado kale salad is hearty enough to stand alone, but it also pairs well with simple proteins and cozy sides for a complete meal.

• Add protein: Try it with my orange glazed salmon or quick air fryer teriyaki chicken—the flavors pair really well with the sesame-ginger kale salad.
• Serve with pasta: For a fun mix, pair it with gochujang pasta, broccoli pesto pasta, or shrimp pasta with tomato cream sauce. The bold flavors balance nicely with the freshness of the kale.
• Cozy soup: Serve alongside a warm bowl of Napa cabbage soup or Asian chicken noodle soup for a comforting combo.

Try these kale dishes next!

• Chicken kale soup
• Sauteed lacinato kale
• Baked kale chips