The Simple Kale Salad That’s So Good, You Won’t Believe It!

feta cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats and has a high smoke point.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro provides a nutty flavor and is often less expensive.

cherry tomatoes

🥗Healthier: sliced bell peppers

💰Cheaper: regular tomatoes

Sliced bell peppers add crunch and color at a lower cost.

Cut a lemon in half and squeeze out the juice from one half, then set aside the juice.

Wash and dry 6oz (170g) kale.

Remove the tough stems from the kale by sliding fingers along the stem and pulling the leaves off.

Chop or tear the leaves into bite-sized pieces and place them in a large mixing bowl.

Drizzle 1 tbsp of olive oil over the kale and sprinkle with salt.

Massage the leaves with hands for 1-2 minutes until they soften, darken in color, and reduce in volume by half.

Chop 1/2 cup (50g) walnuts into small pieces.

Chop 1/3 cup (40g) dried cranberries into small pieces.

Add the chopped cranberries and walnuts to the bowl with the kale.

In a separate bowl, add 1 tablespoon of lemon juice, 3 tablespoons of olive oil, 1 tablespoon of rice vinegar, 1/4 teaspoon of sea salt, and black pepper.

Whisk everything together until well combined.

Pour the dressing over the kale and toss to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens