Healthy on a Budget Cooking Project: Kale Salad

May 14 cookingThe books are here…and have been for awhile, actually. We had 300 of them made and dropped off half at the Damiano Center Kid’s Café and half at the Duluth W.I.C. office. I sincerely hope that these little books will help people learn to be more adventurous and healthy in their cooking (and living)! The people who run the Kid’s Café and the W.I.C. office were both thrilled at the donation. Way to go Harbor City students-I think we have a made a difference!

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And now that school is out and summer is here, I have time. Sweet, sweet time. I have given myself a project this summer (realistically, it may stretch into the fall or even winter): I am going to make, photograph, and blog about every recipe in this little book. I would like to spread the nutritious love and share with even more people this amazing service learning project.

There are 72 recipes. So far, I’ve made five of them-all of which were delicious. To start with, let’s have a simple salad…

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The base camp (homeroom) that was assigned kale as a primary ingredient really knocked this out of the park-I LOVED this salad. It is super healthy, take no time at all to make, and is mouth-wateringly delicious. I seriously could have eaten the entire bowl myself. I kid you not, folks. Kale is a winner-especially when it’s dressed with a simple homemade dressing and parmesan cheese.

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Wash and spin the kale so it becomes nice and dry.

Wash and spin the kale so it becomes nice and dry.

After washing, spinning, and tearing the kale into bite size piece, there isn’t much left to do. The dressing takes two seconds to make. Once you have shaken the dressing ingredients together, massage it into the kale with your (clean!) hands. After that, all you have to do is sprinkle on some grated parmesan, and you are ready to enjoy a superbly healthy and delicious salad.

May 14 cooking-27Perfection. I think I will make this again tomorrow. Mmm!

Find a printable PDF of this recipe here: Kale Salad.

Kale Salad

1 bunch kale

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, pressed and minced

salt to taste

2 tablespoons parmesan cheese (optional)


1. Wash and dry kale. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear or cut into bite size pieces.

2. In the bottom of a large bowl mix olive oil, lemon juice, and pressed or chopped garlic.  Toss kale and massage into kale with clean hands.

3. Sprinkle with parmesan cheese (optional) and a few grinds of sea salt.

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  1. The Harbor City International School cookbook shown in the photos looks great. I live in Seattle and am always looking for little niche cookbooks/recipes like these – full of simplicity as well as sensitivity to a budget. Please let me know if there is some way I can order one and have it shipped out here to Seattle!


    • Hello Stephanie,

      Because these cookbooks were funded by a grant, we are unable to sell them. However, there is chance that they will be re-printed and sold as a fundraiser for the school. I will let you know if that happens! Also, I will be posting each recipe with photos and a pdf version of the recipes over time on this blog. Stay tuned! :)

      Thanks for reading,


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