Foodie Friday

Image source:

Healthy Recipe of the Week

Spring is in the air, days are growing longer as our clocks spring forward this weekend, and our taste buds are yearning for a sweet, zesty salad!

Tuscan Kale Salad with Parmesan and Pistachios

*Special thank you to wellness expert, author, and Peloton instructor, Emma Lovewell for sharing this recipe!


  • 1 large bunch Tuscan Kale
  • 3 – 4 tablespoons Extra Virgin Olive Oil
  • 4 Garlic Cloves (chopped)
  • Lemon Zest
  • Juice from half (1/2) of a Lemon
  • 1/4 cup Pistachios (chopped)
  • 1/4 cup Golden Raisins
  • 1/4 cup Parmesan Cheese (finely shredded)
  • Salt and Black Pepper, to taste


Chop the kale into small pieces. Massage the kale with 1/2 teaspoon of salt.

In a saucepan over medium-high heat, add the olive oil and chopped garlic. Cook garlic for two (2) minutes.  Next, add the lemon juice, lemon zest, and chopped pistachios.

Mix the heated ingredients into the kale in a large bowl.

Stir in the raisins and Parmesan cheese. *Optional to add more olive oil if needed or desired.

Add salt and black pepper, to taste!

Enjoy for lunch or dinner as a side salad!

Yields: 4 servings 

Cook Time: 10 minutes 






Lovewell, E. (2023, March 8). Tuscan kale salad with parmesan cheese and pistachios. Live Learn Lovewell.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: