A Make-Ahead Kale Salad Base for the Week and the Table

This is the kind of recipe we return to again and again, not because it’s complicated, but because it’s endlessly adaptable.

This kale salad is a base, not a finished dish. It’s designed to be made ahead, tucked into the refrigerator, and pulled from throughout the week for lunches or built up beautifully when friends arrive.

The dressing is creamy, bright, and grounding, made from pantry staples you likely already have. Massaging the kale softens it just enough so it holds up for days without wilting, making it ideal for planning ahead.

The Base Recipe

Ingredients

• ½ medium Meyer lemon, juiced

• 1–2 tablespoons olive oil

• 1 tablespoon mustard

• 2 tablespoons hummus

• 1 tablespoon minced capers

• 1 teaspoon salt

• 1 large bunch kale
  

Method

1. Pull the kale into small, bite-sized pieces, removing thick stems.

2. Whisk together lemon juice, olive oil, mustard, hummus, capers, and salt.

3. Add the kale and massage for a few minutes until the leaves darken and soften.

4. Store in an airtight container in the refrigerator.

This base is ready to be topped or mixed with almost anything:

• Roasted romanesco, cauliflower, or other vegetables

• Dried cherries, apricots, or fresh fruit

• Feta, goat cheese, or shaved parmesan

• Toasted nuts or seeds

• Leftover grains or roasted proteins

It’s a foundation recipe that makes eating well easy and keeps your week organized and delicious.