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


bushel kale - washed and stems removed
whole cucumber (skin remaining on)
red onion - diced (you can choose to slice instead of dice) - optional
tomato diced or cubed
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


  • 1Rip 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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