• 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)


Procedure:

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

info@your180health.com

661.400-8220

Krista Smith
  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

Nutritional Therapy Practitioner

Disclaimer

The Information on this website is for informational purposes only and not to be considered as medical advice. This information is not intended to diagnose, prescribe, treat, or cure any medical condition. Statements should not be taken as a substitute for medical advice from a licensed physician. It is recommended to consult with your physician before implementing any dietary or lifestyle changes. In using this website you accept the terms and conditions of this disclaimer.

© 2020 Your180Health