Kale Salad

Kale Salad

When kale first became THE go to power green, I wore myself out on it.  But I haven’t had it in a very long time and I’ve been craving this salad lately, so I made it for dinner tonight.  I’m so glad I did, it’s still really delicious!  I got this recipe from Daphne Oz on The Chew a few years back. The acidity of the lemon offset with the sweetness of the currants, the slight crunch of toasted pine nuts and a little heat from the pepper flakes makes for a mouthful of sheer Heaven.

The kale, pine nuts and currants might cost a little more than some usual salad ingredients, but if you keep your eyes open you can find them at lower costs.  And the pine nuts and currants will keep in your pantry for a long time, so pick them up when you find a good price and keep them until you have all the ingredients you need.  Plus, you’ll most likely have enough to make this a few times so it’s not really that bad budget wise.  If you can’t find currants or already have raisins on hand, you can use them instead.

I am vegan, so I didn’t use the usual grated Pecorino or Parmesan cheese.  I used Go Veggie grated Parmesan topping, but it tastes just as great.

King of Greens Kale Salad


  • 1 large bunch of kale, torn into bite-size pieces
  • 1/4 cup olive oil
  • 1 – 2 lemons
  • 1/3 cup currants (or raisins)
  • 1/3 cup pine nuts (toasted)
  • 1/4 cup grated Pecorino or Parmesan cheese (or vegan alternative)
  • 1 tsp red chili flakes
  • Salt and pepper


  1. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
  2. Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.

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