Simply Kale with Tuna Salad

Last night I wanted a healthy meal that was satisfying, but not heavy.  I wanted to save room for popcorn and time so we could play cards.

I started with the Simply Kale* then finely-chopped a chunk  of purple cabbage (which I think is called red cabbage — the scientists naming plants back in the day must’ve been in dimly-lit labs.  Red onions are also purple; red lentils are orange until cooked, then turn yellow!).

Once chopped the cabbage measured about a half cup.  I also shredded half of a large carrot, also about half cup.  I tossed these two colorful additions with my wilted, salted, ribboned, lemon-juiced kale.  It was as colorful and inviting as an Easter basket!  I served it with a big scoop of homemade tuna salad!

It was as delicious as it was pretty!  I’ll definitely be repeating this recipe.


Simply Kale Salad
This minimal salad is tasty alone, or great with the lovely addition of tuna salad. We’ve also enjoyed it mixed with roasted vegetables or leftover cooked brown rice.
I enjoy salads of every type, but find that on cold days, I don’t want an ice-cold salad.  That’s how I discovered adding warm leftover brown rice or other bland foods, taking a cue from the familiar taco salad where the ground beef or beans are warm.
Try it, just don’t make the hot addition too hot or let it sit too long before serving.  This way it won’t get a chance to wilt your greens.


One bunch kale, preferably lacinato
1/2 tsp salt
1 1/2 T fresh lemon juice


1. To ribbon-shred the kale (I remove the center spine first, but you don’t have to).   Tightly roll a stack of leaves like large cigar and thinly slice. Transfer these little disk-shaped slices into a bowl and sprinkle with salt. Massage the salt into the kale, loosening it into long thin ribbons. You will see the kale soften and brighten in color.  Sprinkle on the lemon juice. Let this stand a few minutes at room temperature. Store any leftovers in a glass container in the fridge.
Now back to lunch,
Michelle Leichter