Baby Kale Salad with Hummus Dressing


I did something really cool on Saturday.  I went to a grocery store all by myself.  It. Was. Thrilling.  And to boot – it was a Whole Foods.   I also finally picked up something I have been eyeing for a while – baby kale.  That is some good stuff people.  I had put off trying it because I feared it would be too tough and chewy, but to my surprise, it was a perfect texture and taste for autumn and winter time salads.  If you can’t find baby kale, look for the lacinato kale and chop that up into small bite size pieces and massage a little lemon and olive oil into it to soften it up, before proceeding.

I am planning to make up 3-4 of these salads tonight – sans dressing, pita and avocado – will add those right before serving.  Healthy, ready to go lunches that will require minimal assembling.  Has my name written all over it.

The other nice part – Matty liked sucking all the dressing off the leaves, but the twins were horrified I put this on their plates and it almost touched the other food – so besides sharing with Matty, I was able to sit with them and enjoy my lunch without everyone picking off my plate and getting their booger covered fingers all in my food.  But as a side note – it is a great way to get kids to try new stuff.  Sit down with a bowl of something they have not tried and 2/3 little ones will want to try it.  The 3rd child will give me his beautiful, charming smile and in a cute sing song voice say “no thank you!”

Baby Kale Salad with Hummus Dressing


  • 2-3 handfuls baby kale leaves
  • 1/2 red organic bell pepper, diced
  • 1/2 avocado, diced
  • 1 hardboiled egg cut into 8 pieces ( I put eggs in cold water, add dash baking soda to make them easier to peel - really does work - bring to boil and at that point turn off heat, move it off of that burner, and put a lid on for 10 minutes. Drain, cover in cold water and they are ready to be peeled)
  • handful Stacy's Pita chips, broken up into small pieces
  • 2 Tablespoons hummus
  • juice of 1 lemon
  • salt and pepper


  1. Place kale in a bowl and top with diced red pepper, hardboiled egg and a shower of pita chips.
  2. In a small bowl place hummus and squeeze fresh lemon juice over it. Use a spoon to stir it together - taste. Depending on your hummus and preferences of course, you may want to add a little more hummus if it is too lemony, add more lemon if you have the opposite feeling, and perhaps some water to thin if it is too thick and maybe salt. Definitely add a grind or two of fresh ground pepper.
  3. Drizzle over salad.
  4. Enjoy - especially in front of your kids so they can see how delicious greens can be!

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