Simple & Yummy Kale Salad

Karen Duggan


  • 1 Bunch Kale – washed, de-stemmed, and torn into small pieces  

  • Dressing:  

  • 3 tablespoons olive oil  

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons honey or agave nectar

  • 1 teaspoon sea salt

  • 2 minced garlic cloves

  • ⅛-¼ teaspoons cayenne pepper  

  • Optional to add any of the following:   Chopped onions, raisins, cranberries, tomatoes, peppers, shredded carrots, sunflower seeds.


Combine the ingredients for the dressing and pour over leaves. Let sit for at least 2 hours with dressing before eating.   This keeps well for 2 days in the refrigerator.