Kale Salad

Bren Torres Blanco


Delish! I can eat this all day long. It is filling enough to eat as a main dish but does go great as a side or appetizer. It is very refreshing. Once you try it you’re hooked! As for the nutritional yeast, I strongly suggest adding it as it is loaded with nutrients that are good for you.

**NOTE: Nutritional yeast is NOT the same as brewers or baking yeast. Be sure to get Nutritional Yeast. It is yellow and flaky and has a cheesy flavor to it. It is high in vitamin B and has protein. It is also an inactive yeast so no need to worry about issues you might have with an active yeast...**


★★★★★ 1 vote



  • 1
    bushel kale - washed and stems removed
  • 1
    whole cucumber (skin remaining on)
  • 1/4
    red onion - diced (you can choose to slice instead of dice) - optional
  • 1/2
    tomato diced or cubed
  • 1
    juice of 1 lemon
  • 3 Tbsp
    cold pressed olive oil
  • 4 Tbsp
    heaping spoons of nutrition yeast
  • ·
    zest of 1 lemon
  • 1/8 c
    freshly chopped parsley
  • 3 pinch
    sea salt
  • 1/3 c
    cubed organic cheese (raw if possible) - optional

How to Make Kale Salad


  1. Rip kale into bite sized pieces. Add lemon zest, lemon juice, and olive oil. Massage into the kale for 1 minute then set aside. Cut cucumbers in half length wise then thinly slice. Add the cucumbers to the kale and toss. Combine all ingredients and toss well. Let sit for 5 minutes before serving.

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