Thanksgiving with Eat Fit Fuel: Spicy Kale Salad

Over the next few days in the lead up to the most dangerous eating holiday of the year, Eat.Fit.Fuel. will be dedicating a whole lot of focus to Thanksgiving recipes that will keep your fitness goals on track and avoid the adding of extra notches on your belt.

And is there a better way to get things cooking than with a starter, or appetizer if you want to be fancy! This Spicy Kale Salad is a perfect way to get things going on that special Thursday. The chillies will activate your metabolism and we all know the superfood status of kale. Try it out for a delicious new twist on the holiday classics.


  • 20 large leaves kale, ribs removed, sliced
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1/4 cup grated pecorino romano cheese, plus more for serving
  • Pinch red chile flakes
  • Salt (optional)
  • 1 slice sourdough bread, toasted and broken into bread crumbs


  1. Place kale in a medium bowl.
  2. In a mortar (I used a food processor), combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt (no more than a pinch is needed).
  3. Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and a smidgen of cheese.

**Serve within an hour after dressing it to avoid wilting leaves.

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