Tuscan Kale Chopped Salad

Serves 4



¼ spring onion, finely sliced

 1/8 cup lemon juice 

1/8 cup orange juice 

1 tsp lemon zest

1 tsp orange zest

½ cup freshly parmesan cheese, micro planed

1/3 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste


2 slices whole grain or sourdough bread, torn into bite-size chunks

2 tsp extra-virgin olive oil 

½ clove garlic, minced

Pinch of sea salt 

1 bunch lacinato Green Vitamin kale

1 granny smith apple

1 cup of cooked chickpeas 

1 cup haricot verts, blanched

1/3 cup dried cranberries

½ cup toasted pecans, coarsely chopped 



Combine lemon juice, orange juice, lemon zest, orange zest and olive oil in a high-speed blender. Blend until smooth. Add parmesan, spring onion, salt and pepper. Stir to combine. Set aside.


Toss bread with olive oil, garlic and sea salt. Place under the grill for 5-7 minutes until bread is crispy on one side. Turn over and grill until outside of bread is crispy on both sides. Take caution, not to burn the bread. 

De-stem the kale by tearing the leaves off the large middle stem into pieces. Place kale in a large salad bowl. Add half the dressing to the kale and massage with hands until kale starts to soften. Cut apple in half, core and slice apple into thin wedges, add to kale. Add chickpeas, haricot verts, cranberries and pecans.  Add remaining dressing, one tablespoon at a time, and toss to combine. Serve.

bon appétit , Deva

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