Shredded carrot


Prep time 20 min, cook 12 min/ Servings: 8

I love a good kale salad and this doesn’t disappoint. In fact, after tasting the prosciutto in this, I may never use bacon in a salad again – salty yumness without the bacon fat! This salad is especially supportive for gut and hormone health, plus it’s even better the second day!


6 slices (3oz) prosciutto
1/2 lemon, juiced
1T whole grain mustard
1/2t salt
1/2t pepper, fresh ground
5T extra virgin olive oil
6c kale, stems removed and chopped or ripped
into small pieces
1/2 medium red onion, sliced thinly
1 cucumber, cut into quarter rounds
1 pint cherry tomatoes
4T goat cheese crumbles


Preheat oven to 350 degrees.

Place prosciutto on baking sheet and bake 12 minutes. Remove from oven and cool.

Place kale in large bowl. Make dressing with lemon juice, mustard, salt, pepper, and olive oil in lidded container, shake, and add to kale.

Massage kale gently for 1-2 minutes until leaves begin to tenderize.

Chop prosciutto into bite sized pieces and add to bowl. Add in onion, cucumber, tomatoes, and goat cheese and toss. Refrigerate leftovers.

Per serving: 150 cal, 12g fat, 9g carb, 3g fiber, 6g protein.

Recipe Next Day Kale Salad




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