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Kale Salad


40 minutes

3 servings


Kale salads are best when they sit and absorb the flavor of the dressing.
Kale is LOADED with vitamins, minerals, antioxidants, and fiber. It's known as one of the best foods to eat but is also known to be bitter and hard to chew. An easy, tasty way to eat kale is when the rough leaves are broken down, either by cooking, or massaging in an acidic and oily mixture. If you chop it finely, or shred it in a food processor, the leaves can absorb the liquid more evenly. Time in the refrigerator break the hardness down even further. Once you enjoy kale this way, you will understand how tasty it can be.

Kale Salad


  • 1 cup(s) walnuts, pine nuts, almond slivers, or pecans, chop roughly

  • 1 head of Lacinato (dinosaur) kale. Cleaned and de-stemmed.

  • 2 tablespoon(s) orange juice or juice of one orange

  • 1/2 teaspoon(s) orange zest

  • 1/4 cup(s) extra virgin olive oil

  • 1 can orange slices, or one cutie peeled

  • 1/2 cup(s) unsweetened dried cranberries or goji berries


1. Rinse and cut the kale into 1/2-inch pieces.

2. Add the orange juice, zest, and olive oil and massage into the kale with your hands for about 5 minutes.

3. Add the orange slices, dried fruit, and nuts and toss to coat.

4. Refrigerate the kale for 30 minutes to 24 hours. Enjoy!

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