Favorite Kale and Hummus Salad with Pecan Halves

February 26, 2014

This dish is delicious and easy to make.




  • 1 bunch of baby kale
  • 1 Tbsp coconut oil
  • 1/3 cup hummus
  • pinch of fresh ground pepper
  • small pinch of salt
  • handful of raw nuts – pecan halves and almonds work well
  1. Take one bunch of baby kale, rinse it well and snip off stem ends, if desired. Cut the kale into 3/4″ pieces
  2. Pile the kale into a saute pan warmed to medium heat with 1 Tbsp coconut oil. Toss the kale with tongs until it turns bright green, this will only take a couple of minutes.
  3. Transfer the kale to a large bowl and toss with 1/3 cup hummus, fresh ground pepper, and a pinch or less of salt if desired.
  4. In the warm pan, toss a handful of raw pecan halves and almonds, or nuts of your choice. Stir for a couple of minutes to roast (usually 2-3 minutes is good).

My favorite hummus is Haig’s Hummus, it is so fresh and has no added vegetable oils:

Serving Suggestions:

Place the kale in a pile on your favorite plate, top with the roasted nuts and squeeze a slice of fresh lemon over the top. Add slices of a hard boiled egg on the side, if you’d like more protein. Serve with a glass of Sauvignon Blanc, Sancerre, or iced tea.
So satisfying and delicious! Greens make your skin glow, and your energy soar. I love them. The toasted nuts add a beautiful flavor and crunch, healthy Omega-3 oils, plant sterols and fiber, all of which are good for heart health. Enjoy 🙂