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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!
Written by Pamela
I started this website as a place for me to share my combined knowledge and passion for fitness and nutrition. I hope to encourage and inspire people to make healthy-eating, a lifestyle.

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