True Food Kitchen’s Tuscan Kale Salad

Recipe from A Thousand Crumbs

Yield: 4–6 Servings


  • 1 bunch Lacinato (Dinosaur) kale
  • scant ¼ cup fresh lemon juice
  • scant ¼ cup high-quality olive oil
  • 2 garlic cloves, crushed
  • salt and pepper, to taste
  • red chili pepper flakes, to taste (I like about 1/8 tsp)
  • 1 Tbsp lemon zest (this is not traditionally in recipe, but I like to add it)
  • ¼ – ½ cup Pecorino Romano cheese, freshly grated (optional)
  • ¼ cup toasted bread crumbs (optional)
  • add shredded chicken, salmon, or protein of choice if desired*


  1. In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, red chili flakes, salt and pepper.
  2. Rinse and tap dry kale leaves and remove stems. Cut leaves into ribbons. Add to a large bowl.
  3. Pour dressing over chopped kale and add half of the cheese, if using. Toss to coat evenly. Top with remaining cheese and breadcrumbs, if using.


  1. This salad tastes best the next day, after the kale has had time to soften. If serving the same day, use your hands and gently massage the clean kale prior to adding the dressing.
  2. When I was on the Candida Plan I would make this salad without cheese or breadcrumbs. I got so used to it, that I continue to make it that way to this day. If you omit the cheese and breadcrumbs, this salad is paleo, and Whole30 compliant.