Kale Salad Made the Right Way

When kale became a trend I was not a fan. Why is it curly, stiff and unappetizing when raw? I thought kale resembled seaweed you’d find in the ocean after a storm. Yuk! I could not have been more wrong about kale. Once we learned how to handle and cook kale it become a staple in our weekly menu. First of all if you plan to create a kale salad make sure you massage the kale. Yes I said massage, this breaks down the gritty texture and you can even see the kale turn a deeper shade of green during the rub down. Also ensure that you use a creamy dressing for salads or plenty of oil, salt and pepper for seasoning. If you follow each of these tips when preparing kale I swear you will convert just like us.

This recipe is a great detox after the heavy foods we have enjoyed over Super Bowl and Valentines Day.

Simple Kale Salad

  • Servings: 4-6
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  • 3 cups of Kale
  • 2 celery stalks sliced
  • 1 apple chopped
  • 1/4 cup craisins
  • 1/4 cup parmesan cheese


  • 1/2 cup light mayonnaise
  • 1/4 cup fat free sour cream
  • 1 tsp olive oil
  • 1 tsp pickle juice
  • 2 Tbps ketchup
  • dash of garlic powder
  • pinch of salt and pepper
  1. Rinse and massage kale for 2 minutes or until kale turns a deeper shade of green.
  2. In a large bowl combine kale, celery, apple and craisins.
  3. Then combine dressing ingredients and taste to ensure enough seasoning.
  4. Pour dressing over kale and toss to ensure all ingredients are combined. Top with parmesan cheese and enjoy!

We love to use this salad as a side dish to Skinny Tastes Slow Cooker Maple Dijon Drumsticks !

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