There’s something magical about the transition from late summer into early fall. The markets are overflowing with tomatoes, corn, berries, and greens, and everything tastes just a little bit sweeter when you know the seasons are shifting. For me, it’s hands down one of the best times of year for food—when you can still enjoy summer’s bounty, but also start leaning into the heartier produce that cooler days call for.
Now that Marin is back in school, Craig and I have reclaimed a tiny slice of time in our days. And honestly, one of the simplest luxuries has been the ability to pause and actually make lunch. What a concept, right? No more random bites here and there while juggling a million things—just a proper meal, even if it’s something quick.
That’s how this kale salad came to be. It was one of those “let’s see what we have on hand” creations, the kind of meal where you toss together whatever is hanging out in the fridge and hope for the best. But it turned out so fresh, flavorful, and satisfying that it’s now firmly in our rotation.
The Beauty of a Kale Salad
Kale often gets a bad rap for being tough or bitter, but with the right prep, it transforms into something amazing. The trick is giving it a good massage with a drizzle of olive oil or lemon juice—yes, literally rubbing the leaves until they soften. It makes all the difference. Once the kale is tender, it becomes the perfect base for just about anything you want to throw at it.
This particular salad is fresh enough for lunch on a hot day but hearty enough to serve alongside dinner. And the best part? It keeps really well. That means you can make it in advance, store it in the fridge, and have a grab-and-go option for office lunches or busy afternoons.
Flexible Ingredients, Endless Options
The best thing about a salad like this is how customizable it is. Don’t have raspberries? Toss in strawberries instead. Prefer a simple dressing? Skip the vinaigrette and go with olive oil, lemon, salt, and pepper. Want more protein? Add grilled chicken, salmon, or even chickpeas.
Here’s what we used in our version:
- Fresh kale, massaged with olive oil
- Raspberries for a burst of sweetness
- A lemon Dijon vinaigrette for tang and brightness
- A sprinkle of nuts or seeds for crunch (almonds, pumpkin seeds, or walnuts all work beautifully)
But truly, the possibilities are endless. The fresher the ingredients, the better the result, so let yourself be guided by whatever looks best at the market that week.
A Lunch Worth Sitting Down For
One of the joys of making a salad like this is how quickly it comes together. In about 10 minutes, you’ve got something nourishing, colorful, and satisfying on your plate. Pair it with a slice of crusty bread or a few crackers, and you’ve got a meal that feels a little indulgent without actually being heavy.
It’s also the kind of dish that reminds you why it’s worth carving out time for lunch. Sitting down, even just for 15 minutes, with something fresh and thoughtfully prepared feels like a small act of care in the middle of a busy day.
More Easy Recipes for Hot Days
Since it’s shaping up to be a scorcher this week, I’ve been leaning into recipes that are light, cooling, and don’t require much time at the stove. Here are a few other favorites:
- Caprese Salad with Corn: The classic tomatoes, basil, and mozzarella get a summery twist with sweet corn.
- Greek Yogurt Chicken Salad: Creamy, protein-packed, and perfect tucked into a pita or served over greens.
- Chilled Cucumber Soup: Refreshing and quick to blend—great for days when you can’t bear to turn on the oven.
- Fruit and Nut Snack Plate: Sometimes lunch can be as simple as assembling fresh fruit, cheese, and a handful of nuts.
Final Thoughts
Late summer meals don’t need to be complicated to be memorable. A few fresh ingredients, a touch of creativity, and a willingness to experiment are all it takes to put together something delicious. This kale salad is proof that sometimes the best recipes come from using what you have and trusting your taste.
So the next time you’re standing in the kitchen wondering what to make, let the season inspire you. Grab those ripe berries, leafy greens, or whatever’s calling your name at the market, and toss them together. You might just discover a new favorite meal.
