Cancer Dietitian Kale Salad


  • 2 bunches kale
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 large cloves garlic (minced)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 cup pistachios
  • red pepper flakes (to taste)
  • 1/2 cup freshly grated Parmesan cheese (optional)


  1. Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
  2. Mix oil, lemon juice, garlic, soy sauce, pepper and salt in a jar, small bowl or salad dressing container. Pour over kale.
  3. With clean hands, firmly massage and crush the greens to work in the flavoring.
  4. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.
  5. Taste and adjust seasoning with more lemon juice, garlic, soy sauce and/or pepper, if desired. Add red pepper flakes, to taste.
  6. Top with pistachios for a crunch! Add freshly grated Parmesan cheese, if desired. (I didn’t use parmesan with mine.)