Marinated Parsley Kale Salad Recipe

Name: Marinated Parsley Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches parsley, any variety chopped; 1 bunch kale, any variety chopped; 1 small red onion, minced fine; 6 garlic cloves, minced fine; 1 cucumber, seeded chopped; 1/2 cup olive, seeded and chopped; 1/4 cup Greek oregano; 1 tablespoon sea salt; 1 tablespoon ground pepper; 3 tablespoons olive oil; 1 lemon, juiced

Servings: persons

1
Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy and gross. add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varietys. I like shallot in this as well. just think hearty for your greens.
2
throw the whole mess in a big big bowl. toss your seasonings on top, and if you like a handful of nuts. then drizzle on the oil and lemon juice. This is where it gets messy! get your hands in there and rub the oil and acid into your greens. this helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer and happier. I know it sounds all hippy dippy, but it makes a difference i swear.
3
now put a lid on it and let it sit. If your making it to eat today, let it sit on the counter for a few hours before serving. serving it tomorrow and beyond? toss it in the fridge! This will keep for at least a week!
4
Variants!: Like I said, I've done this with so many different oil/acid combos. try balsamic and olive oil, apple cider and red wine vinegar and avoccado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. its the seasoning thats in fattoush salad that adds that bitter lemony flavor. have fun with it!

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bunches parsley, any variety chopped, 1 bunch kale, any variety chopped, 1 small red onion, minced fine, 6 garlic cloves, minced fine, and more.

Yes, Marinated Parsley Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Parsley Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions