Baked Zucchini Chips and Kale Salad Recipe



CheyAnne from Shine and I teamed up to make a couple sides in honor of our upcoming Meal Planning! social cooking class on January 12, 2022. We chose kale salad and baked zucchini chips, which are both healthy and simple to make.

All the credit for the salad dressing goes to my favorite food blogger/cookbook writer, Kate from Cookie+Kate. You can find her vegetarian food blog here.

Here is the recipe for the kale salad:

- 1 bunch of curly kale

- 1/3 cup almonds

-1/3 cup dried cranberries

- salt (about 2 teaspoons + more to taste)

- 2 tbsp dijon mustard

- 2 tbsp honey

- 1/3 cup olive oil

- 1/3 cup lemon juice

- pepper to taste


  1. Wash and remove the stems/middle parts from the kale leaves. Roughly chop up the kale and place into a bowl.

  2. Add the 2 teaspoons of salt and then massage the kale with your fingers until it is dark green and wilted.

  3. In a separate bowl, make the dressing by combining the mustard, honey, oil, lemon juice, and pepper. Whisk it up.

  4. Add the almonds and cranberries to the top of the kale.

  5. Mix the dressing into the kale and serve. Be sure to only combine the dressing with the salad when ready to eat.