Kale Salad Recipe


Kale is such a versatile and good-for-you vegetable. It’s rich in vitamins and minerals, you can eat it raw or cooked, it makes great-tasting and healthy chips for snacking, and you can add it to fruit smoothies for a big nutrition boost with no noticeable effect on the drink’s other flavors.

good kale

One of my favorite ways to eat this superfood is as a salad. But not just any old salad. The recipe I’m about to share comes from my cousin Caryn, who blogs over at One Whole Human. She’s converted many a former skeptic into kale fanatics with this salad. She’s sort of the Pied Piper of kale—people will follow her anywhere once she’s promised them a bowl full of this yummy salad.

The best thing about this salad, other than its delicious, wholesome goodness, is that you can mix up a big batch and have a whole week’s worth of healthy, light lunches at your fingertips. You won’t mind eating it day after day, either—it’s that good. In fact, it gets better after it’s sat in the fridge for a day or two, because it “cooks” in there, blending flavors and softening the vegetable’s flavor and texture.

Let me get this out of the way, right up front. What I’m offering is not so much a recipe as a list of ingredients accompanied by some tips. How much of which ingredient you use depends on the size of your kale “bunch” and your personal preferences. As a guide, I’ve listed mine in parentheses.

Kale Salad Recipe


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