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copy cat kale

i keep telling myself that all my posts don’t have to be super long and drawn out every single time.  so, here’s a little practice. hope you guys are having a wonderful hump day and week so far.

i enjoy looking up the recipes to some of my fav dishes.  1) to see just what goes into it and how many calories i’m taking in, and 2) to see if i can duplicate it and make it lighter/leaner.  1 bunch of kale is just 92 cents at the store right now- and people say healthy food isn’t cheap!  hello! this bunch of kale lasts me about 3 days..  makes for a really huge bowl of salad.

this particular kale salad is like 4.99 a lb. at central market. i’d rather pay 92 cents. plus, they pretty much drown the kale in the dressing! way too much.

Orange Sesame Kale Salad

the stuff:

  • 1/4 cup orange juice
  • 1/4 cup apple cider vinegar
  • 2 tbsp LIquid Aminos or low sodium soy sauce
  • 1 tsp sesame oil
  • 2 tbsp toasted almonds
  • 1/4 cup roasted pepitas (pumpkin seeds)
  • 1/4 cup cranberries
  • crystalized ginger (optional)

do this:

wash your kale.just like any other fruit/veggie you bring home. wash it good.

then, tear it up.  i actually included some of the stems cause i like the taste and crunch.  it’s not bitter like most stems either. dry the leaves as best you can- i don’t have a salad spinner so i just blotted them with paper towels.

whisk the liquids together,

then set it aside.

chop up the crystalized ginger into small pieces. i like ginger, but i don’t like biting into a huge chunk of it!  reminds of when i was preggo and trying to tame my nausea, ugh.  anyway, throw everything on top of the kale.

finally, add the dressing and toss.

HEB’s recipe called for 2 tbsp of sugar, but i didn’t use any. the orange juice provided enough sweetness.  kale is heartier and more filling than lettuce. have some.

*update*: you can throw the contents of this entire bowl in a heated wok and cook it for 3-5 minutes for even MORE flavor!!! try it both ways.

aaand we’re done here. enjoy.


12 replies »

  1. Thank you for the recipe, I love this salad. I get mine on broadway in San Antonio.
    I did not realize it had two tablespoons of sugar! I will be making yours this weekend.. Thanks again!


    • hey Jasper, no prob! don’t you hate when you think you’re eating super healthy and they sneak ingredients in on ya:( trust me, the candied ginger is all the sweetness you’ll need. enjoy;)


  2. Thank you so much for posting this recipe, it is my FAVORITE salad right now. Thanks to you I can now make it at home for half the price. =)


  3. I am gonna try this one, except i am gonna sub the cranberries for strawberries. Not a big fan of the cranberries.


  4. Delicious! We love it! The only changes I made were swapping the vinegar for about half as much lemon juice to make it a little less acidic-tasting. Otherwise the dressing is fantastic. I really love how as soon as the dressing hits the kale, it turns bright green, so lovely!


  5. Thanks for posting this recipe. I love Central Market’s kale salad, but I agree with you that it’s usually best to make your own so you can control how much sugar and fat goes into it. Here’s a tip I read from another kale salad recipe I’ve made recently: after you tear or chop up the kale, massage it to make the leaves softer.


  6. Rub (massage) the dried kale leaves in a table spoon of olive or oil of choice first. This will turn the leave a dark green color.

    You’ll be amazed at
    The difference.

    Enjoyed your post.



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