Tangy Kale Salad Lean and Green Recipe

Summer is here and there’s nothing better than the abundance of fresh produce pouring into the farm markets right now.  This past week I picked up a big old bunch of kale-crispy, bright green blue and totally organic for a whopping… $1. I brought it home and turned it into this Tangy Kale Salad and my entire family scarfed it down!

Chopping the kale in a food processor makes it tender, sweet and delicious,  nothing like the leathery beauty it looks like in this photo.  Try it once, and you’ll be hooked!  The tangy-ness of the Thai Seasoning along with the sweetness of the lemon oil bring out the best in this green leafy veggie and transform it into something totally yummy you’ll love, with no guilt!

If you're on a low carb program, omit the dried fruit. However, once you transition, you may add some dried fruit (like the cranberries in this one) or even fresh fruit like mandarin oranges. Change it up & have fun!

Here’s how it’s made!


Tangy Kale Salad Lean and Green Recipe

  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 Minutes

Servings: 4-8 Serving 



  1. Remove the ribs from the kale and pulse in food processor until shredded.  Repeat until all the kale is done.

  2. Add the remaining ingredient.

  3. Toss, chill and serve!

    Serving Size is 1/2 C and this recipe yields about 8 C salad. Nutrition information is for salad WITH the cranberries.

    *Note:  DO NOT add fruit if on Optavia- ok for transition, but not on 5 &1!  But don’t worry, it tastes great even without the fruit.  You may, as an option, sprinkle your serving with 2 teaspoons of slivered almonds for crunch and texture- just add 1 condiment to your count.

Nutrition Facts

Optavia Counts Per Serving

0 -  Lean

0 - Leaner

0 - Leanest

1 - Green

1/2 - Condiments

1/2 - Healthy Fat

Weight Watchers Points
Per Serving

1 Weight Watchers Points

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.