Kale Salad 2 ways

The kale in my small garden is enjoying this cooler weather so I have been experimenting with some new dressings for my kale salads. Although I like kale, I most often use it in soups or in smoothies. I have had delicious kale salads at restaurants but never felt mine came out as well!

Here are two that I enjoyed!


4-6 cups of chopped kale

#1 kale salad

#1 kale salad

#2 kale salad

#2 kale salad

1/4 cup white miso

1/4 cup Balsamic vinegar

2 Tablespoons olive oil

Massage above into chopped kale (I chop mine in the food processor as I like the pieces smaller)

Add almonds, grated carrots or beets, or dried cranberries, and walnuts. Garden tomatoes!


4-6 cups of chopped kale

1 small avocado (1/2 cup)

1/2 tablespoon raw honey

1/4 cup lemon juice

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 cup chopped pecans or walnuts

1/2 cup dried cranberries

1 large apple chopped

Massage first 5 ingredients in to kale (avocado smashes easily and mixes well) Add rest of ingredients and toss well.




Garbanzo vegetable stew

1 onion chopped

2 celery sticks chopped

3 carrots chopped

2 tablespoons olive oil

8 cups vegetable broth  (I use Imagine brand  “no chicken” low sodium broth)

1 lb sliced mushrooms

2 cups finely chopped kale or dark green of your choice

2 teaspoons turmeric

1-teaspoon coriander

2 15 oz cans garbanzo beans  (I like Eden brand)

2 tablespoons tahini  (sesame seed paste)

1 large roasted red pepper (I used bottled roasted red pepper)

¼ c parsley chopped

1-tablespoon Italian seasoning herbs

Salt and hot pepper to taste

In large soup pot sauté first 4 ingredients until onion is translucent 3-4 minutes. Add broth, spices, and mushrooms, and one can of beans (undrained) and simmer for 15 minutes. Add roasted peppers, kale, parsley and herbs, simmer 10 minutes or longer.

In a blender combine second can of beans undrained and the tahini, blend until smooth.

Jus before serving add the bean/ tahini mixture.

Salt and hot pepper to taste. Keep warm but do not boil.

Serve with crusty bread.


4 cups kale stemmed and chopped
1 cup loosely packed basil leaves
½ cup chopped fresh parsley
½ cup shelled pistachios
½ cup virgin olive oil
¼ cup vegetable broth
2 teaspoons chopped garlic
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
¼ teaspoon salt

3 cups water
1/2 teaspoon sea salt
1 cup farro rinsed and drained well
¼ cup grated Parmesan or Pecorino-Romano cheese (optional)
1 cup cooked white beans (mixed with a spritz of lemon juice and a pinch of salt if using canned)
¼ cup sun-dried tomatoes (optional)

To make pesto, bring a large pot of salted water to a full boil over high heat. Add the kale and cook for 30 seconds until bright green. Drain and rinse under cold water to stop the cooking. Squeeze the kale to remove excess water.
Put kale, basil, parsley, pistachios, olive oil, broth, garlic, lemon juice, lemon zest, and salt in food processor. Process until well blended. Taste and add more zest and lemon juice if desired.
To prepare farro, put water and salt in pot and bring to a boil over high heat. Stir in farro. Decrease the heat to medium and cook for 20 minutes. Drain farro, and return to the pot. Add 1 cup of the pesto, the Parmesan cheese, beans and sun-dried tomatoes. Taste, add more lemon and zest as necessary. Serve hot or at room temperature.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press.

* My changes ☺ I did not steam the kale but processed in the food processor by itself, before adding the rest of the ingredients. I did not use broth at all, or salt, instead adding the juice of one lemon and the zest of the whole lemon (I love lemons!). Also I added twice the recommended garlic!

Prep time: 15 minutes. Cook Time: 20 minutes Storage: Airtight container in the refrigerator for up to 4 days