After sharing my workout routine I’ve now gotten a lot of questions about what I eat in a week. This definitely makes you stop & think ‘What is a typical week for me?’ I am working on that post for you all soon, but when I was thinking about it, I couldn’t believe that I had not shared my go to kale salad recipe with you all yet. It’s one of my favorite things to make because I never get tired of the flavors in it. Something about some of the ingredients just makes me think of Florence or Positano.
GO TO KALE SALAD RECIPE
I based this salad off of the Tuscan Kale salad recipe at True Food. If you’ve never been, they believe in food as medicine & focus on nutritious, organic, & real ingredients. I had it years ago and loved how easy it was to make. It combines a few of my favorite ingredients– lemon, parmesan, olive oil, & red pepper, that I almost always have on hand. It’s so easy to add different ingredients or proteins to this salad, too. I love it on it’s own, with a protein on top, or as a side salad to accompany dinner.
- 5 cups of Tuscan shredded Kale
- 1.5 lemons, juiced
- 4 Tablespoons of olive oil
- 1 teaspoon of minced garlic
- 1/2 teaspoon of crushed red pepper flakes
- 2/3 cup of grated Parmesan Reggiano cheese
- 1/2 cup of gluten free breadcrumbs*
- Whisk together lemon juice, olive oil, garlic, & red pepper flakes in a large salad bowl.
- Add shredded Tuscan Kale & toss ensuring all of the Kale is covered. Allow the salad to sit for about 10 minutes so the Kale can soak up the dressing & be sure to massage your kale.*
- Add gluten free breadcrumbs & toss again.
- Top with cheese, toss to mix thoroughly, & serve.
*ALWAYS massage your kale. You can add it into a ziploc bag and do it that way or do it with your wooden salad tongs. This is essential! I find that so many people who say they don’t like kale don’t know that they are supposed to massage it. When you do this, it makes it soft instead of tough!
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So easy, right?! I love it & it eat a few times a week. When I’m doing a Whole 30 I’ll make it without the cheese or breadcrumbs and add avocado, shrimp or salmon, & other ingredients like sunflower seeds, pomegranate seeds, blueberries, or grapefruit. I also loving adding roasted nuts on top in place of bread crumbs! I premake this salad in the morning a lot & let it sit in a ziploc bag or glass container until lunch. I also often make a big batch of it & eat on it for a day or two. The kale doesn’t really get soggy like other leafy greens do!
As I mentioned I am working on my post with what I eat in a week, but in the mean time be sure to check out all of my other recipes I’ve shared so far! A lot of these are some of my go to recipes that I cook all the time. XO