Crunchy Kale Salad

Super salad for when you're on the go

Kale makes a great base for a packed-lunch salad as it doesn’t lose it’s crunch. In fact it’s easier to chew and digest when it’s been left to marinate for a few hours or even over night. It’s a true superfood packed with fibre, vitamin A, vitamin C and iron. This salad will keep in the fridge for a couple of days.

Substitute salmon, chicken or feta cheese for a non-veggie alternative.


Serves 2
1 bag of washed chopped kale
1/4 tsp of garlic or sea salt
juice of 1 lemon
1 avocado
Handful of pitted green olives
Handful of cherry tomatoes, halved
Handful of toasted nuts or seeds e.g. sesame, pumpkin, sunflower or almonds
Handful of sliced radish
1 block marinated tofu cubed.
  1. Place the kale in a bowl and sprinkle over the salt. Massage the lemon juice and avocado into the leaves until they start to wilt.
  2. Add in the other ingredients and toss gently.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email