Tuscan Kale Salad with Honey Lemon Dressing

Tuscan Kale Salad with Honey Lemon Dressing


For the salad dressing

6 Tbsp Fresh lemon juice
1 Tbsp Honey or agave
4 scoops Regular Girl powder
4 Tbsp Chia oil
2 Tbsp Extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp Fresh cracked black pepper

For the kale salad

1 bunch/8 c Loosely packed Lacinato or Tuscan kale, well rinsed
1 c Dried currants
½ c Shaved Parmesan cheese
1 c Pinenuts, toasted in the oven


  1. Combine the lemon juice, sweetener and Regular Girl Powder and stir until honey and powder dissolve. With a whisk, emulsify in the oil. Set aside.
  2. Rinse and strip kale leaves. Chop into bite-sized pieces. Rinse the chopped leaves a second time to ensure there isn’t any stealth sand in the leaves then dry in a salad spinner.
  3. Place kale in a salad bowl, top with currants and drizzle with dressing. Stir well.
  4. Before serving, add toasted pinenuts. Toss to combine.

Recipe provided by Chef Gerard Viverito

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