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The Salad I’ve Been Eating All Summer

Published on: September 15, 2023

First off, you should know there’s 2 types of dietitians out there – foodies and those who think of food as fuel. I like to eat to live, not live to eat.

If you’re looking for a bunch of recipe ideas, you’ll see me sharing some from other people in my Instagram stories. Very rarely will you see me spend hours in the kitchen myself. One, because of a lack of space, but also because I prefer quick and easy meals!

One thing though, we’ve had our first garden this year and got loads of kale! 🥬My plan was to try a few different salad options and attempt kale chips, but honestly, I found this one salad recipe and have been making it over and over again! No joke, three quarters of those I’ve seen eat it, go back for seconds (that includes my sister who doesn’t care for veggies).

What I love about it is that it can be kept in the fridge for a few days. It doesn’t get soggy like other salads with dressings. I’ve doubled and tripled the recipe for large family events and brought large a ziplock bag of salad to my mom’s a few times too to pawn off some of this kale 😂

If you’re looking for a salad you can make once and eat throughout the week for packed lunches, this is the one!

Easy Kale Salad with Lemon Vinaigrette

An easy and delicious salad that can be kept in the fridge for a few days. Super easy to double or triple the recipe for large family events. If you’re looking for a salad you can make once and eat throughout the week for packed lunches, this is the one!
Total Time 30 minutes
Course Salad
Servings 4 people


  • 5 cups Kale (chopped)
  • 1-2 tsp Extra Virgin Olive Oil
  • 1/8 tsp Sea Salt
  • 2 cups Broccoli (chopped)
  • 1/2 cup Almonds (sliced)
  • 1/2 cup Cheddar Cheese (shredded) or Feta
  • 1/2 cup Carrots (shredded)
  • 1/4 cup Red Onion (diced)
  • 1/4 cup Cranberries (dried)
  • 1/4 cup Sunflower Seeds


  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Dijon Mustard
  • 1 clove Garlic (minced)
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ground Black Pepper


  • First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify.
  • Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture.
  • In a large bowl, combine all salad ingredients. Shake your dressing once more and pour over the salad. Toss to coat and enjoy!

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Kaitlyn is a registered dietitian and fitness enthusiast dedicated to helping busy women improve their health through sustainable habits.

She’s seen firsthand how difficult it can be to balance a demanding schedule with a healthy lifestyle. That’s why she is passionate about empowering women with the knowledge and skills they need to prioritize their health, even when life gets hectic.

She aims to spread the word about the power of habits and to make healthier living more manageable for busy women who are trying to do all of the things, like herself.

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