Kale Salad for Skeptics

By: Nella Mae Parks


  • ½ lb of kale leaves (for 2-4 servings)
  • Coarse sea salt or other salt
  •  ¼ cup olive oil
  • ¼ c apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Pepper

Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. Acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. Recipe makes 2-4 servings.