Lemon Kale Salad

shot of sauteed kale with cranberries and pine nuts


  • 1 Bundle Green or Purple Kale
  • 1 Red or Yellow Pepper
  • 1/4 c. Pine Nuts
  • 1/2 c. Chopped or halved Kalamata Olives
  • 3/4 Fresh Lemon
  • 1 Packet no cal sweetener
  • 2 T. Olive Oil


  • Rinse and dry kale.
  • Tear small bite size pieces off of stem and place into large bowl.
  • Throw stems away.
  • Cut Red Pepper into small cubes and add to bowl.
  • Cut Olives in half or quarters and add to bowl.
  • Pour Olive oil over kale and squeeze 3/4 of fresh lemon (or entire lemon if desired) into the bowl. Add no cal sweetener and pine nuts.
  • Stir entire salad until fully coated with olive oil and lemon.
  • Serve room temp or chilled.


Strawberries or golden raisins would be phenomenal in this also!