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Kale Summer Salad

The only thing I hate more than throwing out leftovers is eating leftover salad… with the exception of this kale salad. It gets better everyday. Which makes kale my new vegetable of choice. Make it on Monday and its still crisp and flavorful on Friday. What more can a working girl want?

Kale Summer Salad
Prep time

Total time


Recipe type: Salad
Serves: 4

  • 1 bunch of kale, rinsed and chopped
  • juice for one freshly squeezed lemon
  • ¼ – ½ cup high quality extra virgin olive oil
  • ½ teaspoon fine sea salt
  • ½ cup toasted pine nuts or pecans
  • ½ cup dried cherries
  • ¼ cup shaved parmesan or crumbled feta cheese

  1. Combine lemon juice with olive oil and salt.
  2. Toss with nuts, fruit and chopped kale.
  3. Chill for 15-20 minutes before serving.
  4. Leftovers keep for up to a week!


One Response to “Kale Summer Salad”

  1. healthy comfort food? » Finding Our New Normal Says:

    [...] enough meat – 2 chicken breasts to feed 5 people, sign me up!  We served it with a summer Kale salad and while it didn’t exactly “go” together, both were still really [...]

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