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super duper kale salad

It's time to get some green in ya!

This is the kind of kale salad anyone could love. It's perky and packs a punch, with something different in every bite. Make it, I dare you.

servings: 2 large, 4-6 as a side salad

time: 20 minutes



5-10 spears of asparagus, bottom trimmed off

1 Tbsp extra virgin olive oil

½ tsp smoked paprika

½ tsp garlic powder


1 Tbsp white wine vinegar

1 Tbsp balsamic vinegar

1 Tbsp mayo

1 Tbsp extra virgin olive oil

1 clove garlic, crushed

2 tsp whole grain mustard

1 tsp honey

2 anchovies, finely minced OR 2 pinches sea salt


1 (200-gram) bag kale, all stems removed

handful of radishes, sliced

¼ red onion, thinly sliced

6 - 8 pieces semi-dried tomatoes


parmesan cheese

poached egg

any other veggies you would like



1. Preheat oven to 350ºF (165ºC fan forced) and line a tray with either foil or parchment.

2. Roll asparagus in oil, paprika, and garlic powder to coat and place on tray.

3. Bake for 10-15 minutes or until cooked.

4. Slice into 1 inch pieces.


Mix all ingredients in a jar and shake vigorously for 10 seconds.


1. In a large bowl, scrunch the kale together with your hands until it softens and color becomes darker (about 10-20 scrunches).

2. Add all salad ingredients, dressing, and asparagus, then lightly toss.

3. Serve as-is or with a poached egg on top.

4. Pat yourself on the back for eating your greens.


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