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a large blue bowl filled with massaged kale salad topped with lemon wedges and two wooden serving spoons

Massaged Kale Salad with Blueberries

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  • Author: Lindsay Cotter
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Made with simple ingredients and ready in minutes, this Massaged Kale Salad with Blueberries is full of flavor and nutrients for an easy blueberry salad you’ll love! Vegan Option.


Units Scale
  • 2 bunches kale (Red, Tuscan, or Curly), rinsed
  • 1+ Tablespoons extra-virgin olive oil
  • Pinch of sea salt
  • 2+ teaspoons lemon juice
  • 1 cup blueberries
  • Optional 34 Tablespoons unsweetened dried cherries or cranberries (*See notes)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pine nuts or roasted sunflower seeds
  • 3/4 cup chopped spring veggies (zucchini, asparagus, broccoli, or celery, etc.)
  • Splash of balsamic vinegar
  • Crushed black pepper to taste
  • Optional garnish: 1 fresh mint sprig + sliced lemon


  1. Storage – Once prepared, this recipe will stay fresh in the fridge, covered, for up to 3 days. 


*To make this salad refined sugar-free, be sure to look for unsweetened dried cherries/cranberries, if using.

Skip feta for dairy free/vegan option or use plant based cheese, if desired. 

  • Prep Time: 10
  • Cook Time: n/a
  • Category: Salad
  • Method: mix
  • Cuisine: American


  • Serving Size:
  • Calories: 153
  • Sugar: 5.2 g
  • Sodium: 182.3 mg
  • Fat: 12.1 g
  • Saturated Fat: 4 g
  • Carbohydrates: 8.9 g
  • Fiber: 2.2 g
  • Protein: 4.4 g
  • Cholesterol: 16.7 mg