By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
223 cal · 15 min
Kale Salad with Yogurt Dressing
Recipe GLPRcd13c9dce595b7
A fresh and nutritious kale salad featuring tender, massaged greens tossed with a creamy Greek yogurt dressing infused with bright citrus notes. The salad is topped with toasted pumpkin seeds and cilantro for added crunch and flavor. This vibrant dish makes a wholesome side or light meal.
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Ingredients
4 cups Fresh kale, washed and dried
2 tablespoons Olive oil, divided
1 Fresh lemon, zested and juiced
1 Fresh lime, zested and juiced
1 cup Plain Greek yogurt
Salt, to taste
Black pepper, to taste
½ cup Toasted pumpkin seeds (pepitas)
½ cup Fresh cilantro, chopped
1 Jalapeño pepper, seeded and diced (optional)
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Rinse the kale under cool running water and pat completely dry with paper towels or a clean kitchen towel.
Remove the tough center stems from the kale leaves and discard. Tear the leaves into bite-sized pieces and place in a large bowl.
Sprinkle the torn kale with salt, pepper, 1 tablespoon of olive oil, the fresh lemon juice, and lime juice.
Using your hands, gently massage the kale for 1–2 minutes, working the oil and citrus into the leaves until they begin to soften and wilt slightly.
In a small bowl, combine the Greek yogurt with salt and pepper to taste, stirring until smooth.
Stir the lemon zest, lime zest, and remaining 1 tablespoon of olive oil into the yogurt mixture until well combined.
Fold the chopped cilantro and diced jalapeño pepper (if using) into the yogurt dressing.
Add the massaged kale to the yogurt dressing and gently toss with a spoon until all leaves are evenly coated.
Divide the salad among four serving bowls or plates, and top each portion with toasted pumpkin seeds. Serve immediately.
Comments
Kale, yogurt, lemon, and lime are staples at every Charlotte chain, and pumpkin seeds, cilantro, and jalapeño are reliably stocked at Harris Teeter, Food Lion, and Kroger. The 15-minute claim holds: washing and massaging kale takes five minutes, whisking dressing takes three, and chopping herbs and seeds another five, with no hidden complexity. A four-serving salad costs roughly $8–10 total, or $2–2.50 per plate, driven mainly by Greek yogurt and fresh herbs rather than specialty items. The dish reheats poorly since dressed kale wilts, making it a same-night commitment, and it's neither fussy nor demanding of attention once assembled.
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