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November 15, 2019


The Kale and Everything Salad

by Anne Paddock

Kale is one of the most nutritious greens we can eat but the leaves have a bit of a bitter flavor so there are two things you can do to get your kale and enjoy it, too. First, remove the leaves from the stems (throw the stems out; but don’t put them in the sink disposal) and rip the leaves (or cut them) into bite-sized pieces.  Place the shredded kale in a medium sized bowl and sprinkle with the juice of 1/2 lemon. Massage the leaves (I always count to 100 and that seems to work). You will notice the leaves will darken as you massage. This is good.

The second way to make kale more palatable is to mix these super greens with bean and vegetables.  Pick your favorites or just choose whatever is in the refrigerator or pantry.  In less than 15 minutes, a scrumptious, super healthy salad will be ready to devour!

The Kale and Everything Salad (serves 4-6)


  • 1 bunch of kale (preferably lacinto but the curly type is fine)
  • Juice of 1 lemon
  • 15-ounce can of kidney beans, rinshed
  • 2 carrots, peeled and chopped fine
  • 8 ounces of mushrooms, washed and sliced
  • 1 medium sized zucchini, chopped into bite sized pieces
  • 1 crisp apple (i.e. Honey Crisp, Fuji, Pink Lady)
  • 1 Haas avocado, chopped
  • 1/4 cup pistachios (or the nut of your choice), optional
  • 2 tablespoons pink peppercorns
  • Salt, optional


In a hot sauté pan, place the sliced mushrooms (no liquid needed). You want the mushrooms to brown and as they heat up, water is released from the mushrooms.  After 1-2 minutes, add the chopped zucchini and sauté for about 2-3 minutes until the vegetables are cooked but not soggy. Set aside.

Remove the leaves from the kale stems. Discard the stems. Chop or cut the leaves and place in a bowl. Squeeze the juice of 1/2 lemon over the chopped kale leaves and massage for about 2 minutes.  The leaves will start to darken (this is good).

Drain and rinse the kidney beans. Add the beans to the bowl with the kale leaves.

Add the cooked mushrooms and zucchini to the beans and kale leaves.

Add the chopped carrots to the bowl with kale, beans, mushrooms, and zucchini.

Add the chopped apple and the avocado. Squeeze the juice from the other 1/2 lemon over the apple and avocado pieces.

Gently toss the salad and pour into a wide serving dish.

Sprinkle the pistachios, if using and the peppercorns oner the top of the salad.


1 Comment Post a comment
  1. Sherry
    Nov 15 2019

    Beautiful and delicious. Thanks Anne.

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