Kale Salad Recipe

One Bowl Party-In-Your-Mouth Kale Salad

Would you believe that with all the cooking I do, I rarely take the time to make myself lunch? Typical. A solo chop and stir often feels like too much work! But today I was craving something green and crunchy so I whipped up this one bowl party-in-your-mouth kale salad. It took three minutes (seriously) from start to finish, including the chopping. The trick to this one-bowl salad is to skip the hassle of making a dressing – just drizzle all of the dressing ingredients on top of your greens and mix away. I basically used up leftover veggies that sounded like they’d go well together. Although this particular combo of fennel and kale with a dab of Sriracha makes for a particularly satisfying and delightful bite, I encourage you to play around with whatever you have in your fridge. Lately, I’ve started adding canned chickpeas and some dried cranberries for a touch of hearty sweetness. Ready, set, chop away!

One Bowl Party-In-Your-Mouth Kale Salad

Course Salad
Author Nealy Fischer


  • 2 Cups Curly Kale, Chopped
  • Small Handful Red Onion, Thinly Sliced
  • Small Handful Fennel, Thinly Sliced
  • 1/2 Cucumber, Thinly Sliced
  • Handful of Roasted Hazelnuts, Chopped

For The Dressing

  • Dijon Mustard
  • Lemon Juice
  • Olive oil
  • Sriracha Sauce
  • Salt and Pepper


  1. Chop and mix salad ingredients straight into the bowl you plan to eat from.

  2. Drizzle dressing ingredients onto salad ingredients to taste. Rather than measuring, I just squeezed the dijon right on the salad (about a teaspoon), squeezed half a lemon, a drizzle of oil, a squeeze of sriracha, and salt and pepper.



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