How to Make Kale Salad | Prep Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

toasted almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often cheaper than almonds.

Take a 12 oz bag of pre-chopped kale and ensure tough stems are removed.

Tear the kale into small pieces and place it in a large bowl.

Squeeze about 2 tablespoons of lemon juice into the bowl, ensuring seeds are removed.

Add 2 tablespoons of extra virgin olive oil to the kale.

Sprinkle a big pinch of kosher salt and fresh ground pepper into the bowl.

Massage the kale for a couple of minutes until it softens.

Taste the kale and adjust seasoning with more salt and pepper if needed.

Cover the salad and store it in the fridge for 2-4 days if not serving immediately.

When ready to serve, add grated parmesan cheese, drained chickpeas, and sliced hard-boiled eggs.

Optionally, add cooked chicken, shrimp, or steak for a savory salad, or dried fruits and nuts for a sweeter version.

Store the salad using bowl covers that resemble shower caps.

Equipment Needed

Spice Level:

Dietary

Allergens