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The Best Kale Salad Ever!

Is your garden kale going nuts? Ours is, and so are your locally farmers’.

Once upon a time, while sitting at an Apple Seeds dinner, a friend, Meredith, passed me a note that said, try this recipe, it’s the “Best Kale Salad.” I decided to try it, and oh -my-gosh, was she right.

If you have shared a meal with me in the last 2 years, you know, it’s true, I always have this around. I crave it like I crave chocolate and sunshine.

This recipe is adapted from:


2 medium bunches kale, chopped


2 large garlic cloves, minced

1/4 cup lemon juice (juice of 1/2 lemon)

4 tablespoons extra-virgin olive oil

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

Pecan Parmesan:

1 cup pecan halves

1 1/2 tablespoons nutritional yeast

1 tablespoon extra-virgin olive oil

2 pinches fine sea salt

Salad: Remove the stems from the kale and discard. Finely chop the kale leaves (the smaller, the better). Wash & dry the kale. Place dried kale into a large bowl.

Dressing: Mince garlic, add the lemon juice, oil, salt, and pepper and combine. Adjust to taste, if desired. Pour the dressing onto the kale and mix it well.

Pecan Parmesan: Add the pecans into a food processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to over process.

Sprinkle the Pecan Parmesan over the salad.

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