Garnish Turned Superfood...the Mighty Kale

Chopped Kale and Broccoli Super-Salad

Going to restaurants as a kid, I always wondered what the fluffy green stuff was around salad bars and some buffet type restaurants was. Recently I read an article that confirmed it was kale, lonely and wasted for decades!! We never ate kale growing up, but now it's a regular feature in raw dishes, smoothies, soups and juices in our kitchen! It is a very versatile green that holds up well for a variety of uses. This is one of the first salads I made with kale, thanks to my wonderful step-mom's introduction to the endless combinations. Let's get chopping!

Chopped Kale and Broccoli Super-Salad

2-3 large kale leaves, finely chopped (you can use curly or lacinato cale, they are both great for this dish!)
1/4 head raw broccoli, finely chopped
1/2 lemon
4 Kalamata olives, chopped (+ 2tbsp kalamata vinegar from the jar)
1 tbsp fresh chopped parsley
1 Roma tomato, diced
2 tbsp red onion, diced
2-3 Baby sweet bell peppers, diced
1/4 avocado, cubed
1/4 c. cooked wheat berries or quinoa
1/4 tsp Garlic powder (or one clove fresh crushed garlic for extra zing!)
1/4 tsp Onion powder
1/4 tsp black pepper1 "pinch" of sea salt (the olives and vinegar will provide a lot of flavor, so this is optional!)
1 tbsp olive oil

Chop the kale and broccoli very fine first, with the stem as well (you can remove if preferred but it gives a nice crunch to the salad and nothing is wasted).

Next, place in a medium sized bowl and squeeze the lemon over the kale then add parsley, seasonings and kalamata olive vinegar; stir well. The acids in the lemon juice and vinegar it will tenderize the kale.

Dice the peppers, onion and add them along with the wheat berries/quinoa to your kale. If you can wait long enough, refrigerate for an hour before eating. This is optional but helps the flavors meld, though most time I eat it right away ☺️


This salad is super easy and delicious! I hope you will enjoy...nutritional info coming soon!