It’s hard to eat really cold salads during those winter months, so I decided to make a warmer one. I love the taste and texture of baked kale more so than raw kale, because I find it easier to chew.  The longer leaf dinosaur kale is easier to bake or eat as a chip, however I’ve baked purple kale and curly kale and I enjoy it all the same. I thought for this salad in particular, the curly kale would look pretty.  For the tuna, I prefer purchasing a good quality one that’s packaged in a jar versus a can. You can buy tuna in olive oil or water which is always the better choice over soy oil.

Ingredients:

• organic curly kale
• jarred tuna
• red onion
• organic cherry tomatoes
• black italian olives
• black pepper
• balsamic vinegar (optional)

Directions:

• wash and remove the stem off the kale leaves
• pat dry the leaves
• place on a baking tray and drizzle olive oil and fine sea salt
• bake at 350f for 10-12 minutes max
• once baked place desired amount on your plate
• add a few slices of red onion
• 5-6 olives
• a handful of sliced cherry tomatoes
• tuna
• this salad is great without vinegar but if you prefer it you may add some as well!