Crazy For Kale Launch Party, and a Lemony Kale Salad with Candied Black Walnuts

Today is the official release day for Hallie Klecker’s (author of the blog Daily Bites and of two amazing books, The Pure Kitchen and Super Healthy Cookies) newest creation – the Crazy For Kale e-book! This e-book contains 40 recipes using kale in everything from salads to main dishes to snacks, and yes, even sweet treats.

It’s really no secret that I adore kale. I use it in my green juice. I make salads with it. I even have some growing in my garden. But for those of you who are new to kale, or even seasoned kale veterans looking for some new kale inspiration, this e-book is definitely handy to have in your arsenal.

This book, which will have 40 recipes (33 are Paleo/grain-free, 31 are vegan or have vegan alternatives) includes recipes such as:

Orange Greensicle Smoothie

Tropical Asian Fusion Salad

Kale in Almond Cream Sauce

Burgers with Avocado Kale Slaw

Green Goddess Tart

And much more! This e-book goes for only $5.99, so purchase your copy today!

Of course, in honor of this release, I’m sharing a kale recipe that’s fast and easy to make – Lemony Kale Salad with Candied Black Walnuts. This is something you could throw together to serve alongside any meal. It would pair perfectly with a soup for a light lunch, or could accompany a simple seared fillet of salmon, and everything in between. I couldn’t get enough of it, personally!


Lemony Kale Salad with Candied Black Walnuts (gluten-free, vegan, refined sugar-free)

5 oz of baby kale (I used Earthbound Organic’s Mixed Baby Kales, but you could substitute 1 bunch of any variety of kale and tear the leaves from the stem into bite-sized pieces)

juice of 1/2 lemon

1 T extra virgin olive oil

salt to taste

1/4 c black walnut pieces

2 T coconut palm sugar

1 t water

Place the kale in a large bowl and drizzle over the lemon juice and olive oil. Sprinkle with a bit of salt. Gently massage the leaves, tossing, until the lemon juice and olive oil coat them all. Massaging the leaves will make them more tender. Set aside.

In a small nonstick skillet, add the black walnut pieces and heat to medium heat. Stir the walnuts and allow to toast for a minute, and then add the coconut palm sugar and water. Keep stirring until the sugar melts and clings to the nuts. Remove from heat and allow the nuts to cool and for the sugar to crisp up. Break into smaller pieces if needed.

Add the candied nuts to the salad, toss, and serve immediately. Serves 3-4 as a side salad.

To purchase your copy of Crazy For Kale, visit here!

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.


    • altawrites says

      Ricki – It’s so tender and yummy. Of course, I munch on some of the leaves just like they are as I make the salad. :)

  1. says

    We have pre-packaged mixed kale here too – I love it for smoothies and quick salads, like this one. One of our farmer’s market stalls even sell mixed kale. Yay! I’m a big fan of salads like this Alta. Sometimes I need something for my veggie patties to sit on – this looks perfect.

    • altawrites says

      Maggie – I love having salads like this for patties to sit on too! I actually got a bag of baby mixed kale in my local box this week! Guess the idea is catching on…

  2. says

    Ohhhhh! I can’t wait to try this salad. And why have I never candied walnuts before? Almonds, yes. Pecans, too. But never walnuts. Now I will!

    • altawrites says

      Johnna – I’m of the opinion you can candy ANY nuts or seeds! LOL I love candied pumpkin seeds particularly. :)


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