Kale salad with ginger balsamic vinaigrette 

I hate kale. Perioid. K fine I hated kale. I really did, I would refuse to eat it. The first time I tried  it was as a ceasar salad and it just wasn’t my thing. Anyway, this salad is inspired by Jus by Julie’s kale salad. I never tasted but smelled it and it smelled so good I decided to give kale another try and believe it or not this is the best salad you will ever have in your life. You don’t like it with tuna? Don’t put tuna, but I know already a few people who tried my salad and told me they don’t like tuna and still loved it. His salad is so filling but so light. It is a bowl of refreshement. I made this salad three times already and got approved by every single person who tried it. I hope you guys enjoy!!

Yield 8 Time: 15 minutes


1/2 head of kale

One large carrot grated

One avocado cut into cubes

One can of tuna 

4-6 small red potatoes boiled and sliced in chunks

Sliced Boiled egg – optional


3 cloves of minced garlic

1 Tbsp  of freshly grated ginger

2 Tbsp of honey

1/3 cup of balsamic vinegar 

1/3 cup of olive oil

Salt and pepper to taste

Step one:

Mix all the dressing agredients in a mason jar or container and set aside. ( can store in fridge up to a week)

Step two:

Rinse the kale, rip it in bite size pieces and  massage it for about a minute. 

Add the rest of the ingredients, pour over the dressing and stir until well combined.
You will not have to serve this salad since it will be gone by the time it reaches the table. Enjoy!


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