THE RECIPE JOURNAL · Lunch
Kale Gathering Salad
This fresh and vibrant salad combines hearty kale with a mix of crisp vegetables and a tangy dressing, perfect for a light lunch or a healthy side dish. It’s easy to make and packed with flavor and nutrients.
FROM THE KITCHEN • Kale Gathering Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). While it warms up, blend the juice from half a lemon with half of the basil, garlic, a tablespoon of olive oil, some Parmesan cheese, and a pinch of salt and pepper until you get a smooth sauce. Place the chicken thighs in a nonstick baking dish and pop them in the oven, baking them plain for about 30 minutes. Once that’s done, take the chicken out and spoon the blended sauce over the top. Put it back in the oven for another 15 minutes or so, until the chicken is cooked through and the juices run clear. Let it rest for about 10 minutes, then shred the meat with two forks and set it aside.
02
Step 2
Next, warm the rest of the olive oil in a pan over medium-low heat. Add the onion and cook it slowly until it’s soft and golden, which should take around 10 minutes. Stir in the remaining lemon juice and basil, along with the vinegar and honey, then let the dressing heat through for about 5 minutes.
03
Step 3
In a large bowl, toss together the shredded chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives. Pour the warm dressing over everything and massage it into the salad so all the flavors mix nicely. Give it a good toss before serving.
Why you’ll love it
This salad is packed with nutrients and vibrant flavors. The slight bitterness of kale balances well with fresh, crisp ingredients. It’s a refreshing way to enjoy leafy greens that feels light yet satisfying.
How to serve
Serve this salad as a side dish alongside grilled chicken or fish. It also works well as a light lunch when topped with some protein like chickpeas or boiled eggs. A squeeze of lemon juice before serving brightens the flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate until ready to serve to prevent the greens from getting soggy. Give the salad a quick toss before eating.
