Quick & Easy Kale Salad

butterfly Serves: 2

Written By Eydie Desser


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I first learned about making a kale salad from a beautiful woman named Jasmine, who provided cleanses for her clients. She added spirulina powder, which turns the kale salad a bright green color. It doesn’t change the flavor, much, but adds a ton of nutrition. I added mango to sweeten the salad, as well as garlic and cumin to round out all the flavors. It’s so delicious and so healthy. GO for it.


  • 1 large bunch fresh green or purple curly kale, de-stemmed, cleaned, and finely chopped (about 8 cups)
  • 1 tablespoon lemon juice, or more to taste
  • 1 medium-sized garlic clove, minced
  • 1/4-1/2 ripe avocado, seeded, flesh diced to ¼-inch pieces 
  • ½ mango flesh diced
  • 2 teaspoons spirulina (optional)
  • 1 small shallot, finely diced (about 2 tablespoons)
  • 1/2 tsp. toasted ground cumin
  • 1/2 cup cherry tomatoes, quartered
  • freshly ground black pepper


  1. Place the kale in a large bowl. Add a squeeze of lemon, minced garlic, and avocado. With clean hands, massage the kale until it is slightly wilted.
  2. Add spirulina and mix in thoroughly to combine.
  3. Add shallots, cumin, mango, cherry tomatoes, and freshly ground black pepper to taste.
To Serve:

Toss the salad, adding more lemon juice and black pepper to taste.  Garnish with halved tomatoes placed in the center of the salad and serve.

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