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Kale Salad with a Kick

By Ritamarie Loscalzo

Kale Salad with a Kick


  • 1 head of Lacinato (aka “dinosaur”) kale or curly kale, stems removed  ** Note that lacinato kale is a lot lower in oxalates, in case you are sensitive
  • 1 red bell pepper, diced
  • 1/4 red onion, diced
  • 1 cup shiitake mushrooms
  • 1 clove garlic, crushed
  • 1/4 cup pine nuts or sunflower seeds
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 teaspoon whole, unrefined sea salt
  • 1/2 cup cauliflower, sliced thin


  • 3 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 – 1/2 teaspoon unrefined whole sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • 1/4 teaspoon black pepper


  1. Stack 3 – 4 kale leaves at a time. Slice crosswise into thin ribbon strips, using a down and through motion, keeping the tip of the knife on the cutting board.
  2. Pour marinade over cut kale.
  3. Add the crushed garlic and salt.
  4. Use your hands to massage the marinade into the kale. The kale will wilt and become soft. It will take on a “cooked” like appearance.
  5. Taste the kale. If there is still bitterness, add additional salt and/or lemon juice to balance.

Gently toss with tomato quarters, cauliflower, red pepper, and pine nuts.

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