Basic Kale Salad with Options
Enjoy this wholesome salad as is or use it as a foundation for any of the complementary options you may have on hand.

Yield: 6-8 servings (or 4 larger entrée servings)


  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 2 bunches (about 10 ounces each) Tuscan kale*, stems removed, leaves shredded or finely chopped
  • 1/2 cup salted or roasted almonds, roughly chopped (may use pistachios, pumpkin seeds, sunflower seeds, or a combination of your favorite nuts and seeds)
  • 1/2 cup chopped dried apricots, pitted dates, dried cherries, cranberries, or a mix
  • 1/3 cup grated Parmesan cheese**


  1. In a small bowl, combine the olive oil, lemon juice, honey, and optional pepper flakes. Set aside
  2. Place the chopped kale in a large bowl. Sprinkle the salt overtop and massage the kale for a minute or two, or until the leaves soften and become a deeper shade of green. If using the broccoli option (see notes), add the prepared broccoli now. Drizzle the reserved dressing overtop, and toss to evenly coat.
  3. Stir in the nuts, dried fruit, and Parmesan cheese. Toss to combine, and check for seasoning, adding an extra sprinkle of salt or squeeze of lemon juice, if desired. The salad may be served right away or refrigerated until ready to eat. Leftovers will keep well for several days stored covered in the refrigerator. If refrigerating for more than two hours before eating, you may wish to add the nuts just before serving for maximum crunch.


  • *As an option, use one bunch kale and one bunch (about 12 ounces) fresh broccoli. (A bunch with a long stem works well as opposed to just the crown.) Prepare the kale as directed. For the broccoli, roughly chop the florets into very small pieces, and then shred the stem to make a slaw. You may do this with a box grater but the shredder blade of a food processor tends to shred more effectively.
  • **Nutritional yeast is an excellent vegan alternative to the Parmesan. Use an equal amount and an extra pinch or two of salt.
  • More tasty options: chopped apple, cooked and crumbled bacon, crumbled feta or goat cheese instead of the Parmesan, or even roasted root vegetables or winter squash. For added protein and a filling meal, add baked chicken, broiled salmon, grilled shrimp, or crispy tofu.

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