Kale Salad

Like many of you, I’m always looking to get more greens in to my day-to-day, I was happy to be introduced to this yummy dish. This one I found in a great newsletter I receive from a great woman named Gregory Anne. Gregory Anne Cox is a certified life coach and midlife women’s health and wellness expert. I love her newsletter that has great recipes from her wide-range of experience as a chef.

That it’s raw is an added bonus. We do need to consume some raw food every day, or even at every meal. I’ll have an article about this soon to expand on this issue.

So, back to this yummy salad…

Think you don’t like a plate of raw kale? Think again.

This makes a great first course or a side with a piece of grilled fish or chicken marinated in something slightly sweet like balsamic.

Try it, I’d love to hear how you liked it — or didn’t and why.
Leave a comment and let me know!


  • 8 cups sliced leaves of Italian black, Russian or common green kale, midribs removed, chiffonade
  • Juice of 1 Lemon — 2 Tablespoons
  • 3-4 T Extra-Virgin Olive Oil
  • 1 Garlic cloves finely minced
  • Salt & Pepper, to taste
  • Hot Red Pepper Flakes, to taste
  • 2/3 cup grated Pecorino Toscano cheese or other flavorful grating cheese such as Asiago or Parmesan
  • ½ cup freshly made Bread Crumbs from lightly toasted bread


  1. Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes.
  5. Add bread crumbs, toss again, and top with remaining cheese.


It’s that simple — and more delicious than one could imagine from reading the ingredients. Be sure to use a high quality olive oil and a cheese you love, grate it at home vs the pre-grated tub stuff.

Raw Kale has a whopping 33 calories per cup along with 1 gram of fiber and 2 grams of protein. It’s strongly anti-inflammatory, has a ton of minerals, and is low on the glycemic scale, made the more so with the addition of the oil and cheese.

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