Kale With A Kick


When I first started eating kale, I didn't enjoy it very much.  I found eating a kale salad to be a daunting task.  That was until I ate this flavourful jalapeño kale salad from a restaurant in LA.  It was deliciously satisfying and the kale wasn't too overpowering.  I was determined to make something similar once I got home and I'm so proud of this creation.  

Kale is a superfood.  It's packed with fibre, magnesium, vitamin C, vitamin A, and much more.  I try and add kale to at least one meal a day, whether it's added to a smoothie, stir-fry or salad.

If you're finding the texture difficult to chew, try massaging oils or lemon into the leaf before eating it.  This helps to soften the kale.  I like to add my dressing on a raw kale salad 15-20 minutes before I eat it - this allows the leaves to soak up the dressing while softening it.  Chopping the kale really fine also helps!  

In this recipe I've also added some homemade croutons. I make them from gluten free bread or pita.  Your welcome to use your choice of bread and you can even use my paleo everyday bread if your looking for a delicious grain free option. 

Kale with a Kick

Serves: 4

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prep time: cook time: total time:


  • 4 cups chopped kale
  • 1/2 cup chopped cilantro 
  • 1/3 cup sun-dried tomatoes 
  • 1 avocado 
  • 3/4 cup red onion thinly sliced 
  • 1 jalapeño 
  • 1/4 cup olive oil
  • 3 teaspoons raw honey
  • 2 minced garlic cloves 
  • 1 lime (1/4 cup juice)
  • pinch of salt and pepper
  • 1 large gluten free pita or 2 slices of bread of your choice 
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder 


  1. Wash and chop the kale and cilantro fine. Add it to a large bowl.
  2. Slice and shop all remaining produce to your desired sizes and add to the bowl.  
  3. Combine all the dressing ingredients together in a blender or food processor and blend well. 
  4. Drizzle the dressing over the salad, toss well and allow it to sit while you make the croutons.
  5. Cut your bread or pita into small 1 cm sized cubes. 
  6. Place on a baking pan, drizzle the oil and garlic powder over the bread and toss well.
  7. Broil in the oven at 500° for 3 min.  Flip then continue to broil for 2 min. Take a look once near the end to be sure not to burn the croutons. 
  8. Add the croutons when you serve the salad.  Enjoy! 


*The croutons are optional and of course you can use store bought. I like to make my own because I can easily bake them and I know whats in them. 
*Nutritional values are not including the croutons
*Nutritional values are per 1 serving



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