My Girlfriend’s Kale Salad

This is my girlfriend’s signature kale salad that she always makes. It has the best lemony garlic dressing that pairs so well with the bitter peppery kale. Just the kale tonged with the dressing alone is so good. However, if you want to take it to another level, the warm toasted bread crumbles and cheese will do this for you.

This salad seems extra delicious this time of year and is one you can easily tweak to your dietary preference.

My Girlfriend’s Kale Salad

Makes 4 Side Salads

Ingredients

• 1 extra large bunch curly kale
• 2-3 slices bread of your choice (depending on how bread-like you want it) – clean ingredient gluten-free sourdough option
• 1-2 garlic cloves, minced
• 1/4-1/2 tsp salt – Himalayan or Celtic are both great in this
• 2 TBSP extra-virgin olive oil
• 1 lemon, juiced – if not super juicy, use 1/2-1 more
• 1/4 cup shredded cheese of your choice (Miyoko’s cashew mozzarella is the cleanest store-bought cheese I know of; she used a sharp shredded goat cheese)
• red pepper flakes, to taste
• ground pepper, to taste

Method

1. If using bread, preheat the oven to 350. You can also use a toaster to toast the bread really well.
2. Pull the curly kale off of the stems and add to a large bowl. Massage the kale with your hands. You can save the stems for juicing or a smoothie.
3. Toast the bread on a baking sheet in the oven at 350 for around 10 minutes until well toasted. Alternatively, use a toaster. When done, add the bread to the food processor and pulse to form bread crumbs.
4. In a small bowl, mix the dressing really well: minced garlic, salt, olive oil, and lemon juice.
5. Pour the dressing over the kale, add in the cheese if using, red pepper flakes and ground pepper. Tong it all together really well.
6. Divide into bowls and top with the bread crumbs. Enjoy!

Thanks so much for sharing your delicious salad Britt!! 🤍

And thank YOU for being here with me! I appreciate it more than you know. You can always comment below to say hello or tag me on Instagram if you make one the blog recipes. I’d love to see! Xx Riane

Find me on the daily @herhealthystyle on Instagram

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My Girlfriend’s Kale Salad

This is my girlfriend's signature kale salad that she always makes. It has the best lemony garlic dressing that pairs so well with the bitter peppery kale. The kale tonged just with the dressing alone is so delicious! However, on days you want to take it another level, the warm toasted bread crumbles and cheese will do this for you.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 15 mins

Course Main Course, Salad, Side Dish

Cuisine American, Italian

Servings 4

Ingredients

  

• 1 extra large bunch curly kale
• 2-3 slices bread of your choice depending on how bread-like you want it – good ingredient gluten-free sourdough option
• 1-2 garlic cloves minced
• 1/4-1/2 tsp salt – Himalayan or Celtic are both great in this
• 2-3 TBSP extra-virgin olive oil
• 1 lemon juiced – if not super juicy, use 1/2-1 more
• 1/4 cup shredded cheese of your choice
• red pepper flakes to taste
• ground pepper to taste

Instructions

 

• If using bread, preheat the oven to 350, unless you use a toaster to toast the bread.
• Pull the curly kale off of the stems and add to a large bowl. Massage the kale with your hands. You can save the stems for juicing or a smoothie.
• Toast the bread on a baking sheet in the oven at 350 for around 10 minutes until well toasted. Alternatively, use a toaster. When done, add the bread to the food processor and pulse to form bread crumbs.
• In a small bowl mix the dressing really well: minced garlic, salt, olive oil, and lemon juice.
• Pour the dressing over the kale, add in the cheese if using, red pepper flakes and ground pepper, and tong it all together really well.
• Divide into bowls and top with the bread crumbs. Enjoy!

Notes

Plant-Based | Easy Salad Recipe

 

Keyword kale salad, lemon garlic dressing, kale salad with breadcrumbs, curly kale salad, simple kale salad

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