We like to have pizza on Friday night. There’s something about warm bread and melted cheese at the end of a long week.
Last week I made this kale salad. Eric came home and I was chopping up the kale, and of course I received a stare and doubting remarks. Deep down I know that he loves my creativity, even at the expense of his food.
2 cups lacinato “dinosaur” kale, chiffonade
zest 1 lemon
juice 1/2 lemon
drizzle of balsamic vinegar
drizzle of honey
salt and pepper to taste
Wash kale, remove stem and backbone, and chiffonade to create ribbons. Combine all ingredients for kale salad and toss until leaves are coated.
Cook your pizza— we layered on fresh tomato sauce, mushrooms, shredded chicken, garlic, onions, and fennel seeds. After pizza has finished baking, top with kale salad and serve warm!
Do you like to load your pizza with veg? If so, what are your favorite veggie pizza toppers?
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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