5 from 3 votes

Marinated Kale Salad

The salad that makes us crave kale! Easy marinated kale salad with avocado, tomato, and a super simple dressing.
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 3


  • 1 large bunch organic kale (curly or lacinato)
  • 1 1/2 cups cherry tomatoes
  • 1/2 small red onion
  • 1/2 avocado
  • 1/4 cup sunflower seeds (for topping)

For the dressing

  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. tamari (or soy sauce)
  • 1 Tbsp. olive oil (omit for oil-free)


  • Tear kale into bite-size pieces (stems removed). Place in a bowl and lightly massage.
  • Thinly slice onion, and halve cherry tomatoes. Add to bowl.
  • In a smaller bowl, add dressing ingredients and whisk to combine.
  • Pour dressing over salad, toss well to coat, and let marinate for about 10 minutes.
  • Meanwhile, dice avocado.
  • Top with avocado and sunflower seeds before serving. Best eaten within a day.


I often just use a drizzle of red wine vinegar in place of the lemon juice and tamari – either works great!
Made gluten-free with tamari.
Recipe adapted from VegNews


Calories: 195kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Potassium: 482mg | Fiber: 4g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 33.9mg | Calcium: 34mg | Iron: 1.6mg