Crunchy Kale Power Salad - Low Carb, Keto, Gluten Free




Hi there!  How are you?  I'm like thirty batches into making homemade copycat Girl Scout cookies for a party, and desperately seeking something healthy, low carb and not filled with sugar to eat.   

I've mentioned before that we like to spend most of our summer weekends about three hours away in Michigan, which is truly our family's happy place.  However, it involves a lot of crazy running around, packing suitcases to leave on Friday nights after work and getting home late Sunday night to a house that needs cleaning, piles of laundry that need doing and groceries that need buying.  It's a crazy schedule, but we've grown accustomed to it.  One of our shortcuts that tends to work pretty well is that on Friday nights, we pull out whatever is in the fridge -- leftovers, meat from that midweek grocery store trip that never got cooked, veggies that are begging to be eaten. You get the picture.  It's not always pretty, but we do our best to pull together a meal that will clean the fridge and allow us to head out of town without the guilt of a refrigerator full of spoiled food.

This salad originated from a Friday night food cleanout (I spy a bag of kale, a lone avocado, half a tube of goat cheese needing to be used), but has since morphed into a family favorite, and one I like to pack in my work lunches (if I can muster the energy to pack them.  still working on that as one of my new year's goals, and it's now October.  sigh.).  This little gem was inspired by a crunchy salad I love to order at Beatrix in Chicago.  They have roasted kale in the salad, and it gives an amazing crunch in every bite.  This salad packs a big crunch, courtesy of roasted kale, dried and roasted broccoli from Trader Joe's, and whole cashews.  It's so good.  I kept this one mostly green, but if you added a chicken breast and/or some bacon, or topped with a poachie, this salad would be even better.  Happy crunching!

Crunchy Kale Power Salad

Yield: 4 servings


  • 4 cups kale, washed and chopped
  • 1 avocado, sliced
  • 1/2 cup goat cheese, broken into crumbles
  • 1 tbsp furikake
  • 1 cup Trader Joe's dried broccoli (optional, for extra crunch)
  • 1/3 cup cashews
  • 2 tbsp chopped green onion
  • 1/4 cup extra virgin olive oil + 1 tbsp
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp white vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste


-Preheat oven to 400 degrees.  Take 1 cup of kale and place on cookie sheet.  Drizzle with 1 tbsp extra virgin olive oil, and then salt and pepper.  Bake for 12-15 minutes, until edges of kale are brown and crispy.  Set aside to cool

-Prep the dressing by adding dijon mustard, lemon juice and vinegar to a small bowl.  Whisk briskly, and while you are whisking, drizzle in the remaining olive oil so ingredients are well mixed.  Season with salt and pepper.  Set aside until salad is prepped.

-In a large bowl, layer the raw kale, avocado slices, green onion, goat cheese, cashews and crispy broccoli.  Top with dressing and then add crunchy kale and furikake.  Enjoy!!

Nutritional Information per serving:

372 calories, 31 grams fat, 12.4 grams carbohydrate, 4.1 grams dietary fiber, 8.3 grams net carbohydrate, 12.2 grams protein.