Kale, Parmesan & Currant Salad

This post is dedicated to my Nashville ladies!

Last week the girls and I went for an amazing dinner at the Tavern Midtown. Everyone suggested that I try the Kale Salad…I did…I then died and went to heaven. I have always been weary of creating a Kale salad due to it’s slightly bitter taste, but this was the bomb! Last night I re-created this heavenly creation but switched up some of the ingredients. Tavern’s Kale Salad is pulsed in a food processor, while mine was finely chopped. The recipe works either way! On a side note, I never thought I would see my husband having “thirds” of a kale salad…yes it’s that good. Enjoy!

Kale, Parmesan & Currant Salad


  • 1 large bunch of kale, washed, de-stemmed and finely chopped (I prefer to buy the bagged Organic Kale at Whole foods which is already ready to go)
  • juice of 1 freshly squeezed lemon
  • 1/4 cup olive oil
  • 1 tbsp agave nectar
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup of currants
  • 1/2 cup of roasted almonds (whole, slivered or chopped)
  • salt & pepper to taste


In a small bowl whisk the olive oil, lemon juice and agave nectar. Pour onto the prepared Kale and toss.

Add in the Parmesan, currants, almonds and salt & pepper and toss the salad once again.


Mich xo

One thought on “Kale, Parmesan & Currant Salad

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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