Hate Salads? Try THIS recipe instead!

Steven Gundry MD’s scrumptious kale salad tastes like fall – and it is easy to create vegans or meat-enthusiasts alike. This filling salad includes a deeply flavorful plant and caramelized shallot dressing, in addition to optional pancetta and goat cheese to transform it into a complete meal.

If you are causeing this to be within the winter and fall, use fresh, eco-friendly pear. Within the summer time, do this with peaches or plums. Or just leave the fruit out if you love.

Kale and eco-friendly pear salad with warm pancetta — plant dressing:

Ingredients (serves 2 like a meal, or 4 being an appetizer):

¼ cup pancetta (or essential olive oil, if vegetarian)

2 shallots, minced

1 clove garlic clove, minced

Zest of just one lemon

1 teaspoon pepper

1 Tablespoons of minced rosemary oil

1 Tablespoons of minced thyme

1 Tablespoons of minced sage

Juice of two lemons

¼ cup balsamic vinegar

4 cups shredded kale

1 crisp eco-friendly pear, peeled and reduce matchsticks

½ cup toasted walnuts

¼ cup goat or blue cheese crumbles (optional)


In a tiny saute pan, heat the pancetta over medium heat, and prepare gradually until pancetta is crispy and fat is made, 2-a few minutes, then strain the pancetta having a slotted spoon and hang aside. If using essential olive oil, simply heat over medium heat.

Add shallots and garlic clove to pancetta fat or essential olive oil, and saute for one minute, adding lemon zest, pepper, rosemary oil, thyme and sage.

Prepare until herbs are extremely aromatic and shallots are soft, then remove from heat and let awesome to 70 degrees.

Add fresh lemon juice and balsamic vinegar towards the pan, whisking to mix.

Place kale inside a large bowl, and drizzle using the shallot dressing mixture. Making use of your hands, massage for just two-3 minutes, until kale is vibrant eco-friendly and tender.

Fold in eco-friendly pear, walnuts, cheese, and crisped pancetta if using, and serve.

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