• Krista Smith, FNTP

Easy Kale Salad

Updated: Apr 27, 2018

Looking for a healthier side dish to bring to your Easter gathering? I made this kale salad for our extended family's festivities a few years back and guests were pleasantly surprised. With all the junky "carbage" (a term used by veteran low-carb podcaster Jimmy Moore), sometimes it's nice to offer a simple, nutrient-dense, real food to balance it out.

Kale Salad

(inspired by True Food Kitchen restaurant)

Yields approx. 8 small portions

For the salad:

1 bag organic Tuscan kale (or about 5 cups)

1 carrot, peeled into ribbons

For the dressing:

juice of 1 lemon (more to taste, as needed)

1/4 cup olive oil

salt, pepper

3 cloves garlic, finely minced or pressed

2/3 cup grated Parmesan, Pecorino or Asiago cheese (for finishing)


Remove any large ribs from the kale and place into bowl with carrots. In a small bowl, whisk together the oil, garlic and lemon juice. Pour about 2 tablespoons of the dressing onto the salad, toss and let rest for a few minutes. Toss again, pour the remaining dressing over the top and sprinkle with Parmesan. Combine well and serve immediately.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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