I really don’t care for cooked kale, and now that I think about it, I don’t really care for Kale at all if it is not in this recipe! Kale is in the same family as broccoli (cruciferous vegetable) which gives it cancer-fighting properties.
When kale is made this way, I can easily eat a whole bunch of it! This salad is also great with chopped fresh tomatoes and anchovies.
- ¼ tsp mustard
- 1 Tbsp mayonnaise (I Love Trader Joe’s Organic Mayo)
- ¼ clove garlic, grated or minced (garlic powder will do if you’re in a hurry)
- 1 Tbsp fresh lemon juice
- 1 Bunch Kale (I prefer the flat leaf Tuscan kale)
- 2 Tbsp grated parmesan cheese (optional)*
- Salt & pepper to taste
- In a large bowl, whisk the mustard, mayonnaise, garlic, and lemon juice until combined.
- Rip the kale leaves off of the stems and slice into thin strips.
- Take one handful of the sliced kale and rub it between your hands to break down the tough cell walls of the kale, like a massage. Continue this with the rest of the kale, then place the broken down kale into the salad dressing and mix well.
- Add the cheese, salt, and pepper and mix until the salad is evenly seasoned. Enjoy!
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.