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Raw Kale Salad with Chili-Lime Vinaigrette

  • Total Time: 20 minutes


  • 1 bunch kale
  • 1 whole lime, juiced
  • 1/2 teaspoon chili powder
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt, plus more for sprinkling
  • 1 scallion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted chopped or slivered almonds


  1. Strip the stems from the kale and wash it well. Set the kale on a kitchen towel to dry.
  2. Meanwhile, make the dressing. Combine the lime juice, chili powder, olive oil, and salt in a small dish. Whisk together and taste - add more salt if you'd like.
  3. Working in batches, thinly slice the kale into 1/2 inch or so strips. Add the kale and the dressing to a large bowl. Using your hands, mix the dressing well into all the kale, rubbing the dressing into the leaves as you go. Let the kale sit for 10 minutes (or several hours if you have time) to soften and absorb some of the dressing.
  4. When ready to serve, add most of the scallion, feta, and almonds to the kale. Toss to combine, and taste. Sprinkle some salt over the salad if you'd like.
  5. Serve with any additional feta, scallions, and almonds. Enjoy!


  • If you like more acidic dressing, you can add more lime juice, vinegar, or lemon juice to the dressing - add 1 tablespoon at a time and work your way up.
  • Prep Time: 20


  • Serving Size: 4