Quick and easy kale salad with blue cheese

Delicious and easy to make kale salad with creamy blue cheese, fresh tomatoes and almonds. Perfect for a quick lunch!

Kale salad with blue cheese

I’ve been on an autumn and winter veggies roll lately with pumpkin, salsify, Brussels sprouts and of course kale. Traditionally we eat a lot of kale in the Netherlands mashed with potatoes and served with a ‘rookworst’ (smoked sausage). Totally delicious and perfect for the colder days but sometimes I want something a little different and quite frankly I think having mashed anything for lunch is a little on the heavy side.

I had been testing out various juices in the morning with a fellow blogger, from my slow juicer, so wanted a salad for lunch. I had a big bag of kale in the fridge so that seemed the perfect thing to use for a kale salad.

Raw kale

However… Have you ever eaten kale raw? Not the best of tastes right? Or at least I don’t think so but I had seen a couple of kale salads on Pinterest, so figured there must be a way to make it edible. And so I found a recipe by Gimme some oven that mentioned massaging the kale for a minute with oil and salt. Now massaging my vegetables is not something I normally do but I was intrigued and it sounded interesting so before I knew it I was massaging my kale into submission and it worked!!

Magically that dark green was transformed from tough to crunchy and delicious. I paired it with blue cheese, almonds and tomatoes and voila, a delicious this kale salad with blue cheese was born.

More kale recipes

If you like this kale salad with blue cheese you might want to try any of the next recipes as well which also feature kale:

• Kale spaghetti with feta and almonds
• Cavolo nero with rice
• kale smoothie
• cauliflower rice with kale

Kale salad with blue cheese

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KeukenDutch

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√Easy recipe √Healthy salad recipe √Kale salad with blue cheese √Perfect lunch recipe

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Prep time 10 minutes mins

Total time 10 minutes mins

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2 people

Ingredients

• ▢ 3 tbsp extra virgin olive oil
• ▢ 250 gr kale
• ▢ 100 g cherry tomatoes
• ▢ 75 gr blue cheese
• ▢ 50 gram almond slivers toasted
• ▢ salt
• ▢ pepper

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• Cut the kale finely or buy ready cut. Put into a large bowl with the olive oil and some salt and massage the oil into the leaves for about a minute or until the leaves become softer, wilt and start to look glossy.
• Mix with the tomatoes and put into plates
• Sprinkle the almonds over the top and crumble the blue cheese over it.

Nutrition Information per portion

Calories: 516kcal | Carbohydrates: 14g | Protein: 17g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 504mg | Potassium: 823mg | Fiber: 9g | Sugar: 4g | Vitamin A: 13018IU | Vitamin C: 128mg | Calcium: 588mg | Iron: 4mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist

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