FitKat Simple Kale Salad


here Are you still into kale?  Because I am!  Maybe you never were into it, and if thats you…give this kale salad a try- it may change your opinion!

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One thing about kale though- it needs to be prepared correctly so it isn’t so tough and unappetizing. To achieve a softer, easy to eat kale salad- you need to massage the kale leaves with a bit of sea salt- it sounds crazy, but massage those leaves..give ’em a little love!

ritonavir tablets To add flavor, I use a little bit of olive oil, dijon mustard, honey and diced avocado.  It all comes together to make a tasty, healthy kale salad you can feel good about!  I use this basic recipe to build salads for all different types of dinners.  Doing a Mexican night?  Toss in some black beans and charred corn.  Greek night?  Kalamata olives and some crumbled feta. Yum.

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click kaletra qt interval Ingredients: 

KALE- I usually buy one of those pre cut and washed bags from Trader Joes or Whole Foods, but you can buy two bunches instead, wash, dry and chop (make sure to remove any of the hard stem pieces, only leaves allowed!)

go to link 1 Teaspoon Sea Salt

1/4-1/2 avocado chopped (depending on how big of a salad you are making)

1 Tablespoon olive oil

1 Tablespoon dijon mustard

1 Tablespoon honey

Juice of half a lime (or lemon works too, I use what I have)

Fresh cracked black pepper



Place kale in a large salad bowl and sprinkle with sea salt.  Start massaging the salt into the kale- really get in there, and tear the kale into small pieces.  When doing this, the kale will release some of its moisture and get less “fluffy” and tough. The kale should look like this:


In a separate bowl, add mustard, honey, citrus juice and a little more black pepper.  Mix it together with a whisk and add the olive oil while whisking (doing it this way helps the oil incorporate into the “dressing” without separating).  Once all combined, pour over the kale.  Mix together until the greens are well covered. Add avocado, and mix again- I like to get the avocado nicely incorporated into the salad so it becomes kind of mushy.


This salad is great as a side dish or appetizer, or put some chicken on top for a delicious healthy lunch.  It’s a great canvas for a little creativity!  When my husband tasted this when I made the servings for photos he said “omg, I wish your readers could TASTE this!” Smart man.

XO Katrina

3 Responses
  • Barry Stimac
    July 21, 2016

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