Not your typical kale salad! This is full of yummy flavors, textures, and healthy fats that we promise will please the heck out of your taste buds with every bite!

Kale has received a bad rap for being tough, fibrous, and a chore to eat, so I am here in the green goddess’ defense to say that you just haven’t been preparing it properly all this time.

Kale needs to be massaged (that’s right, get friendly with it) to break up its tough fibers and make it easier to digest.

We also add lemon juice during this process to make the iron in this leafy green more absorbable.

We use fresh, raw garlic in our GF Parmesan crumble so get ready for the immune boost of the week. Plus, we are here to let you in on a little secret…by crushing your garlic 5-7 minutes before you using it allows a component called “Allicin” to become activated. Allicin something called a volatile oil (this is a positive attribute don’t worry). Volatile oils are found in many organic substances and are the reason certain plants have therapeutic benefits, just like Oil of Oregano’s use in staving off the common cold.

There are three parts to this recipe, but I promise you it takes less than 10 minutes to prepare. We hope you enjoy it as much as we do!

Dressing Ingredients:

Add all ingredients to a mason jar and give it a good shake. Set aside and add to the salad before serving.

  • 1/2 lemon
  • 1 thumb of ginger (grated)
  • 1 tsp maple syrup
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 tsp tahini
  • 2 tbsp olive oil

“Parmesan” Crumble:

add all ingredients to a food processor or coffee grinder and mix until forms a crumble. If you do not have these tools in the kitchen then simply chop everything fine and mix it together with a spoon.

  • 1 tsp lemon zest
  • 2 tbsp hemp hearts
  • 1 clove garlic (crushed, and let to sit for 5-7 minutes)
  • 10 almonds, chopped
  • 1 tbsp olive oil

Salad Ingredients:

Rip kale off the stem by grabbing it from the bottom of the stalk and pulling downward quickly. Stack leaves on top of each other, roll tightly, and slice thin (this is called a “Chiffonade”). Add cut kale to a bowl, sprinkle with sea salt and lemon juice, and massage for 1-2 minutes. Juices will come out, this is a good sign, that chlorophyll is healthy for you! Place kale on a plate and top with sliced avocado, sundried tomato, “Parmesan” crumble, and dressing. Serve and enjoy!

  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 1 bunch Lacinato or Dinosaur Kale (it is sweeter and better for salads)
  • 1/8 cup sundried tomato, chopped thin
  • 1/2 avocado

*just a heads up that this recipe is slightly different from the video. Use your intuition and prepare it using whichever method pleases you most.

Katie Israelson