Search Results for: kale

simple lemon kale salad

Simple Lemon Kale Salad is dressed with a flavorful lemon dressing and topped with parmesan and bread crumbs.  

Simple Lemon Kale Salad - the best way to eat kale! |

How was your weekend? The long weekend felt SO good. After a few busy weeks at work (I just finished my last big project before my leave!) and getting sick with a cold last week, the three-day break was amazing. We didn’t do anything super exciting, but finished up a bunch of small projects which I was really happy about. (I love crossing things off my list.) And we finally have a crib so the nursery is really starting to come together.

I also spent a lot of time in the kitchen, working on some food projects (you’ll see some of them soon!) and trying out a few recipes that have been on my list. But this kale salad isn’t anything new.

Simple Lemon Kale Salad - the best way to eat kale! |

I’ve been wanting to make it for you since….oh, THANKSGIVING!

Last year my cousin introduced me to this salad and this past Thanksgiving I made it – because no Thanksgiving (in California) is complete without some kale.

It’s SO good and will convert any kale non-believers. (Are there any left in the world?!) The dressing is really bright with tons of lemon flavor and the parmesan cheese and bread crumbs take this salad from a ‘I’ll force myself to eat it because it’s good for me’ kale salad to a ‘there isn’t enough kale salad’ salad! I had numerous requests for the recipe, so I know it’s a good one. (Also, it feels really strange to be talking about Thanksgiving.)

Simple Lemon Kale Salad - the best way to eat kale! |

How simple is it?

First you cut the kale as thinly as you can. I like to remove the stems and then layer a few of the leaves on top of each other to easily slice. A note about the kale: for this salad, lacinato (dinosaur) kale works best so try to find it if you can. The leaves are darker and flatter but it’s pretty common so it shouldn’t be too hard to find.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.comThe dressing is a simple mix of lemon juice and zest, garlic, olive oil and salt and pepper. A note about the garlic: I love using the zester to grate the garlic instead of mincing it as it almost creates a paste. It ensures that there aren’t any big clumps of garlic to bite into and the zester is already out anyway! :)

Simple Lemon Kale Salad - the best way to eat kale! |

You can go in a few directions for this salad. It’s the perfect side to grilled fish or braised meat but you could also turn it into a main-dish salad with some grilled chicken and garbanzo beans. Just make it, you’re going to love it!

Simple Lemon Kale Salad
Prep time
Total time
Serves: 2 servings
  • 1 bunch lacinato (dinosaur) kale
  • juice and zest from 1 lemon
  • 1½ Tbsp olive oil
  • 1 clove garlic, minced (or use citrus zester!)
  • salt and pepper
  • 2 Tbsp shredded parmesan
  • 2 Tbsp bread crumbs
  1. Wash and dry kale.
  2. Remove stems and thinly slice. (Into really thin ribbons)
  3. Whisk together lemon zest and juice, olive oil and garlic.
  4. Season with salt and pepper.
  5. Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
  6. Sprinkle parmesan and bread crumbs over salad and serve.
Nutrition Information
Calories: 243 Fat: 13 grams Carbohydrates: 26 grams Sugar: 1 grams Fiber: 5 grams Protein: 10 grams

PS. Want more kale? Miso Butter Kale, Sweet Potato, Kale & Bacon Egg Bake, Simple Kale Salad

simple kale salad

I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

Yes, I realize my problems could be worse.

But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!


Simple Kale Salad

by Emily Dingmann

Prep Time: 20 minutes

Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale


Ingredients (2 main salads)

  • 8 cups thinly sliced kale (any variety or mix)
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • sprinkle of salt
  • 1 cup red cabbage, thinly sliced
  • 3 carrots, shredded
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese


In a large bowl, drizzle olive oil, vinegar and salt over kale.

Lightly massage. Set aside for 20 minutes to a day or two.

Toss with cabbage and carrots.

Top with remaining ingredients and serve.

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Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)

baked kale with gruyere

Are you guys sick of Thanksgiving recipes?

Because I have onnnnne more (and my first this year!) to share with you. I wasn’t going to share any Thanksgiving recipes because quite frankly, I’m still in denial that it is in mere days and I hadn’t really thought about it much.  Then I needed to get serious about figuring out what I was going to bring to Thanksgiving this year, so I tried out this kale recipe over the weekend.

It ended up being really good so I had to share it with you. It is the kind of dish that will be perfect all winter long, so if you don’t make it this week, you’ve got a few more months to try it out.

This is a rustic dish made with sauteed kale, shallots and garlic, topped with melty cheese toasty bread. Why has this combination taken so long to enter my life?

Save some leftovers, it is delicious topped with a fried egg! Recipe adapted from Food & Wine.

Baked Kale with Gruyere

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: bake saute side kale Thanksgiving Hanukkah fall winter


Ingredients (4 servings)

For croutons

  • 1 1/2 cups torn up bread
  • 1 Tbsp olive oil

For the Kale

  • 10 oz chopped kale (or 2 bunches)
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium shallot, diced
  • 3/4 cup shredded gruyere cheese
  • salt & pepper


For croutons

Pre-heat oven to 350 degrees.

Remove crusts from french or white bread.

Tear up into crouton size pieces.

Drizzle with 1 Tbsp olive oil and bake for about 10-15 minutes until lightly golden.

Set aside.

For Kale

Remove all stems and roughly chop kale.

Heat olive oil in large pan.

Add shallots and garlic and heat until soft, about 3-5 minutes.

Add kale to pan and cook until kale is wilted, about 5-7 minutes.

Season with salt and pepper.

Transfer kale to 8×8 baking dish. Sprinkle with shredded cheese and croutons.

Bake for about 15-20 minutes until cheese is melted and croutons are golden brown.

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miso butter kale

Sooo, I’m currently obsessed with miso butter. I put it on vegetables, I dream about it on steak or seafood and I wonder what else I can put it on. Can’t. Stop. Thinking. About. It.

Miso is one of those “weird” ingredients that might be a little scary, but I promise, it is an ingredient worth having around. Miso is typically soy beans that have been fermented, but there are other versions out there, like chickpea or brown rice. The flavor is salty and often described as umami. It gives a deep, rich flavor to vegetables, fish, meat, soup…pretty much anything.


Combining the miso with butter is ridiculously delicious. This is a twist on my Miso Butter Green Beans and I’m so glad I had some kale in the fridge when the miso-craving struck.

Try it, you won’t be disappointed. And if you don’t have any miso? Get yourself to the store. Please don’t make me obsess on my own!

Miso Butter Kale

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute gluten-free low-carb vegetarian kale


Ingredients (1-2 servings)

  • 1 bunch kale
  • 1 Tbsp butter
  • 2 tsp miso


Wash kale, remove stems and cut into thin ribbons.

Heat a large pan. Add butter and when melted, add the miso and stir or whisk until smooth.

Add kale to pan, stirring occasionally.

When kale has softened and wilted to desired consistency (about 5-10 minutes) remove from heat.

Eat warm, at room temperature or chilled.

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