tangy summer kale salad

Jillian’s Tangy Summer Kale Salad


kale saladThis oh so good summery salad is awesome for many reasons. Here’s a quick rundown: It’s easy to make, light but filling at the same time, full of tangy goodness, all plant-based, AND the star of the show is a leafy green packed with antioxidants and fiber. Kale yeah!

I live so close to the beach and after trying to make it there all summer, I finally did last week ?☀️? The weather was perfect and since school is gearing back up, we basically had the beach to ourselves. Despite my best efforts at sunscreen, I still ended up getting burned really badly. Like, the front of me was so sunburned I had to sleep on my back for two days because it hurt so much ? Since then, I’ve been coating myself in coconut oil and aloe vera like there’s no tomorrow. I figure what goes into my body is just as important in my healing process, too. That’s where my Summery Kale Salad comes in. It’s full of fiber and antioxidants and good fats and detoxifying ingredients ?

Even though this recipe is enough for 2-3 people, nobody will judge you for eating it all in one sitting. That’s the great thing about salads! ?

Here are the ingredients you will need:

  • 1 head of kale, washed and broken into bite-size pieces
  • juice from 1.5 small lemons
  • 2 small avocados, cubed
  • 2 tbsp nutritional yeast
  • 3 pinches of salt
  • a few sprinkles of garlic powder
  • 2 tbsp hemp seeds
  • 1 tbsp extra virgin olive oil
  • 1 slice of red onion, diced
  • 1 small tomato, diced
  • optional: 8 strips of Beyond Meat Lightly Seasoned Chicken Strips

Here are the 4 easy steps:

  1. Place the kale, avocado and lemon juice in a large bowl. Use your hands to break up the avocado and massage it into the kale. It’s gonna get a little messy but it’s way easier to use your hands! It’s okay if there’s still some small pieces of avocado when you’re done.
  2. Add salt, garlic powder, hemp seeds and nutritional yeast to the salad and mix (you can use a spoon for this ?). Feel free to add more lemon juice or seasonings based on how tangy and savory you want it. ?
  3. Meanwhile, add some olive oil to a pan on medium heat. Place chicken strips in pan and saute on each side for 3-5 minutes until they brown a little. Remove and let cool.
  4. Cut the chicken strips into cubes and add to salad.


tangy summer kale salad

Get your salad on with this flavorful, tangy and super healthy kale recipe!

Jillian ?


I’m a born and bred Texas girl who has resided in the most un-Texas cities, Dallas and now Austin. And also very un-Texas of me, I decided to go vegan in my early 20’s. Luckily, Austin is an a-mah-zing place to be an herbivore. Here in ATX, we have phenomenal restaurants and food trucks and yes, I’m determined to consume all the veg friendly dishes in town. When I’m not out eating, I’m working on my blog Compassionate Women, where I post vegan & gluten-free recipes that are not only delicious but have a positive impact on your body and the environment. Yay! I also blog about health & beauty topics, travel, and cute furry animals. I’ve traveled to China, South Korea, and Vietnam so far, which were all interesting places to observe food culture and try new dishes. My favorite food experience overseas was consuming fresh coconuts on the beaches of Vietnam. My food obsession right now is beets – I put them in all of my baked goods! But I can also go to town on an extra large order of fries. I pay the bills by working as a freelance film maker and photographer. I’m a professional chocolate eater/coffee drinker. And I spend a lot of time snuggling with dogs. I’m very excited about joining the Girls On Food community – getting to spread my knowledge, learn from others, and connect with cool foodie chicks!