Summer Kale Salad

Summer Kale Salad


  • 4-6 cups kale leaves, chopped without spine
  • 1 can water chestnuts, chopped
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/2 cup Asiago cheese
  • Dash hot pepper flakes
  • 2 Tbsp mint, chopped
  • 1/4 cup strawberries, chopped
  • 2 4-6 oz. chicken breasts
  • 1/2 tsp. salt
  • 1/2 cup chopped green onion
  • 1 cup shredded cabbage – purple or yellow
  • 1 cup shredded carrots
  • 1/4 cup pine nuts
  • 1 tsp. garlic salt
  • 4 T. olive oil


  • In a lightly sprayed frying pan, add garlic and salt. Then sauté chicken, pine nuts and green onion until cooked through or lightly browned.
  • In a separate bowl, combine kale, water chestnuts, hot pepper flakes, mint, strawberries, cabbage and carrots.
  • For the dressing, in a blender or Magic Bullet, combine olive oil, lemon juice, 2 garlic cloves, Asiago cheese and a dash of pepper and salt. Blend until smooth and pour over kale mixture. Let stand at least 5 minutes.
  • Combine all ingredients including chicken, and mix well.


Feel free to do this with shrimp, tofu or just serve plain. It’s delish!