Kale Salad

Kale Salad



  • 1 package baby kale salad
  • 2 radishes thinly sliced
  • ½ cup sliced toasted almonds
  • ¼ cup grated aged goat cheese
  • 3 white asparagus spears
  • ½ cup fresh or frozen fresh peas
  • 1 tbsp. lemon zest


  • Juice of half a lemon
  • ¼ cup olive oil
  • 1 tsp. salt
  • ½ tsp. white pepper


  • Place kale in a salad bowl or platter.
  • Cut asparagus into ½ inch pieces.
  • Add asparagus, peas, radishes and toasted almonds to kale.
  • Add dressing to kale and toss.
  • Top salad with grated cheese and lemon zest and toss again.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.