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This kale de-stemming trick is a summer salad game changer


Ready to up your food game at home, by the beach, or on the grill? We can help with that: This summer, Well+Good is teaming up with Today Food to not just give you advice, but to show you how it’s done. (Because recipes are nice, but step-by-step videos are even better.) Each week, we’ll be unveiling a new 30-second video highlighting a super-easy, delish recipe that’s sure to become a go-to all year long.

To kick things off, we’re focusing on the foundation of any healthy meal: the kale salad. Because if there’s one thing you should perfect, it’s this simple, superfood-packed dish.

Step one? De-stemming your kale the right way. Yes, there’s a right way to do it—and this simple trick will change your life.

The secret is to do it when the kale is still dry (don’t worry, you can wash it after). First, circle your fingers at the stem. Then, slide down the kale leaf with a bit of force. Voila! No knife needed.

As for step two, watch the video above to see what comes next. And keep reading to get the recipe!

Get Started

Perfect Kale Summer Salad

1 bunch of kale
1 cup extra virgin olive oil
1/3 cup lemon zest and juice (about 3 lemons)
1 avocado

1. Destem the kale. Wash after destemming and cut into ribbons.

2. Peel and cut the avocado into chunks. Throw it in the bowl with the kale.

3. Evenly distribute the olive oil and lemon zest on top of the kale and avocado. Add salt and pepper to taste. Massage the kale by working it into the olive oil using your hands for 5 minutes. Incorporate the avocado chunks in as well to provide a creamy texture, in the place of dressing.

Now that you’ve mastered this recipe, check out the go-to salads wellness influencers make and eat on the regular. Other summer savers: These 11 foods that can help you beat belly bloat and Today Food’s summer produce guide.