Citrus Kale Detox Salad with Lemon Ginger Dressing

I love making this Detox Kale Salad after traveling or whenever I need a nourishing, uplifting meal. This version is inspired by a kale salad I first found at The GEM Organic Food & Juice Bar in Dallas. I often grab theirs as a healthy afternoon snack or light lunch, and over time I developed my own take on it that’s bright, nourishing, and simple to prepare.

This salad shines on its own as a refreshing, fiber-rich salad, but it also pairs beautifully with grilled or baked salmon or chicken for a more substantial dinner. Stir in cooked quinoa to add protein and extra texture, or serve it alongside roasted vegetables for a complete, balanced plate. Because lacinato kale is sturdy and the flavors deepen as the salad rests, this is an excellent make-ahead option for meal prep and packed lunches.

For best results, use lacinato kale (also called Dino kale or Tuscan kale). Look for long, dark blue-green leaves—lacinato kale tends to be less bitter and slightly nuttier than curly kale, which pairs nicely with the sweetened sesame dressing used here. Take the time to massage the dressing into the leaves so the kale softens and absorbs the vinaigrette; this transforms the texture and makes the salad more enjoyable to eat. Below you’ll find the ingredient list, step-by-step instructions, helpful tips, and nutrition details to make this Detox Kale Salad at home.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 bunches lacinato (Tuscan/Dino) kale, de-ribbed and thinly sliced
• 2 small green apples, cored and diced
• 1/2 cup shelled, salted pistachios, roughly chopped
• 1 ripe avocado, diced

Step-by-step:

Step one: Prep the ingredients

Remove the tough center ribs from the kale and thinly slice the leaves into ribbons. Core and dice the apples into bite-sized pieces so they’re easy to fold into the salad. Roughly chop the pistachios and dice the avocado last to keep it from browning while you prepare the other components.

Step two: Make the dressing

In a large mixing bowl, whisk together the extra-virgin olive oil, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, toasted sesame oil, salt, and pepper until the dressing is smooth and well combined. Taste and adjust seasoning—add a touch more maple syrup for sweetness or more lemon juice for brightness.

Step three: Assemble and chill

Add the shredded kale to the bowl with the dressing. Using clean hands, gently massage the leaves and dressing together for 1 to 2 minutes; the kale will soften and become more tender. Fold in the diced apples, chopped pistachios, and diced avocado. Cover the salad and refrigerate for at least 3 hours so the flavors meld—this resting step yields a more flavorful, table-ready salad. Serve chilled or at cool room temperature.

Recipe FAQs and tips:

Nutrition

Calories: 233 kcal; Carbohydrates: 19 g; Protein: 3 g; Fat: 17 g; Saturated Fat: 2 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 11 g; Sodium: 209 mg; Potassium: 374 mg; Fiber: 5 g; Sugar: 11 g; Vitamin A: 493 IU; Vitamin C: 13 mg; Calcium: 38 mg; Iron: 1 mg.

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

• Prep time: about 30 minutes (plus chilling time)
• Servings: 6
• Author: Alex Snodgrass

Photography and styling by Eat Love Eats.