Classic Chopped Kale Salad

Simple, hearty greens that can be stored in the fridge for a few days (for when you make a grocery run and have limited cold storage)


  • About 10 active minutes, 1 hour prep
  • 4 servings


  • 2 tbs good olive oil
  • 2 pinches of sea salt
  • 2 squeezes of lemon juice, lemon zest if available
  • 2 buchels of dinosaur kale, leaves stripped from the stems
  • 1/3 cup of crushed nuts or seeds (pepitas, pine nuts, pecans, walnuts are all great)
  • a few shaves of parmasean or pecorino romano


  1. firstly, wash the kale strip the leaf part from stems into long strips. arrange the leafy strips together and use kitchen shears to chop up the kale into a quart size deli container.
  2. use a paper towel to squeeze out any water from the kale from washing. pour in the olive oil, add the lid and toss. let the kale rest for at least an hour before mixing to eat.
  3. when ready to eat, toss the kale with salt, lemon juice and zest, nuts and seeds, and the sprinkle of cheese. enjoy alongside a hearty meal, or add protein and a grain to the salad for a full meal.


  • after mixed, the salad keeps fresh for a few days in the fridge
  • the kale stems are tough, but can be chopped fine and added to the salad or given in small pieces to the dog :)
    • lemon juice : light vinegar or lime juice
    • nuts and seeds : croutons or something of crunch equivalence

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