Simple and Filling Kale Salad

Since I am going it alone in Seattle this week, I thought I would share a recent favorite salad recipe today instead of a normal Test Kitchen Tuesday recipe. The salad base is very seasonal right now, as kale is a winter crop.

High in vitamin K, C, A, manganese, and even fiber, kale really is a super food, and a hearty kale salad can really hit the spot. with a bowl of soup or sweet potato on the side. I threw this together a couple of times last week and found myself really craving its flavor combinations.

Can people crave kale? Yes, I do believe so.


Easy Kale Salad

Serves: 1

For the salad:

  • 2-3 handfuls chopped kale (you can get it prewashed, chopped, and bagged at Trader Joes – so convenient!)
  • 1/2 cup plum tomatoes or cherry tomatoes
  • 5 cremini mushrooms, wiped clean and sliced
  • 6 black olives, sliced (or 2 tablespoons)
  • 1/4 avocado, chopped

For the dressing

  • 1 tablespoon extra virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • .5 tablespoon dijon mustard
  • 1 tablespoon sugar free jam (strawberry is my preferred)


  • Place all ingredients on a plate or in a large bowl
  • Whisk dressing ingredients together and pour over salad


This makes a HUGE salad, all for under 400 calories, including the dressing. While it is somewhat high in fat, it is all from healthy fat sources – avocado, olives, and olive oil. This salad will keep you full from lunch until dinner.

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