Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

WHY I LOVE THIS LEMON GARLIC KALE SALAD

• Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
• Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
• Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
4. Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

• Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
• Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
• Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
• Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
• Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
• Change up the cheese. You can use goat or feta cheese in place of the parmesan.
• If going dairy free, you can omit the parmesan or use your favorite dairy free brand. 

TIPS

• Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
• Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
• Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
• To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
• Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.

Simple Lemon Garlic Kale Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

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Ingredients

• 3 cups of prewashed kale
• 1 cup gluten-free croutons
• 1/2 cup freshly grated parmesan cheese, optional
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, pressed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

 

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Instructions

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it softens. About 1-2 minutes. Set it aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to combine fully.
4. Add the gluten-free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

 

Notes

• The grated parmesan cheese can be excluded for a dairy-free option. The salad will still taste delicious.
• Store salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salads

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Who doesn’t love a simple muffin recipe that you can easily make on repeat? I got just the one here with my quick banana oatmeal blueberry muffins. As a mom, I buy bananas all the time, however, we still don’t seem to eat them fast enough. They go brown just sitting on the countertop and that is where this recipe is a perfect way to use up those browned ripen bananas. The browner the banana, the naturally sweeter the muffins will be.

These muffins are loaded with healthy ingredients like bananas, blueberries, raw honey, oat flour, and rolled oats. There is no refined sugar or wheat flours in these muffins. They take 25 minutes to make, and they freeze well.  When they come together, oh my goodness, these moist muffins just melt in your mouth. My kids just love them for breakfast and as an afternoon snack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my gluten free pancakes. They will also melt in your mouth!

WHY YOU’LL LOVE QUICK BANANA OATMEAL BLUEBERRY MUFFINS

• One bowl recipe. Just one bowl is needed to make these muffins. Now, how easy is that? First, we will mix the wet ingredients and then add in the dry ingredients to combine well. This makes for easy cleanup!
• Perfect breakfast or snack. These muffins make a great meal prep for breakfasts or snacks for the upcoming week. Make up a batch of these on Sunday and they can be easy grab and go for the week. They offer the perfect balance of nutrition without being full of sugar.
• Healthier Option. Instead of cereal for breakfast or fruit gummies for snacks, these muffins provide a better healthier option to enjoy. They are gluten-free, dairy-free, and naturally not artificially sweetened.

INGREDIENTS YOU WILL NEED

Bananas– I mashed two very ripe bananas. The bananas can be slightly brown with spots or if they are fully brown just know the muffins will be sweeter. I prefer using ones that are brown with spots.

Eggs- These will bind and hold everything together.

Olive Oil- Not only is this is healthy fat, but it also adds moisture to the muffins. You could also use avocado oil too.

Honey- Raw is best due to the nutritional benefits. Bonus if it is local too.

Vanilla Extract- Enhances the flavor of the muffins.

Gluten Free Oat Flour- Instead of using one for one flour, oat flour is used. You can easily purchase this in the grocery store or make your own by taking rolled oats and blending them in the blender until they are the consistency of flour.

Gluten Free Old-Fashioned Oats- Adds texture for the muffins and also blends perfectly in with the oat flour.

Baking Powder- This will help the muffins rise.

Blueberries- Fresh is the best to use for this recipe. If frozen is all you have on hand, you can surely use. Just be aware that your muffins may look a little more purple. You can also coat them in flour to lessen this from happening.

HOW TO MAKE

1. Pre-heat the oven to 350 F. Line a muffin tin with liners or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey, and vanilla extract.
3. Add the oat flour, rolled oats, baking powder and blueberries until combined well.
4. Use a cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying.

VARIATIONS

• Use different berries. Instead of blueberries, you can easily use strawberries, raspberries or blackberries to change up the flavor or use a combination.
• Use maple syrup. The honey can easily be swapped out for maple syrup. It is still a natural sweetener that taste delicious.
• Add in nuts. Throw in a handful of chopped walnuts or pecans to the batter if you’d like a little bit of crunch and extra healthy fats to the muffins.
• Add in chocolate chips. If you are craving a little bit of chocolate, then throw in a handful of chocolate chips to satisfy that sweet tooth. They are several gluten free and dairy free options such as Hu or Enjoylife.
• Spice them up. Add in a dash of cinnamon, nutmeg or even ginger to give the muffins a warmer taste.

EXPERT TIPS

• Check your labels. Make sure you are using certified gluten free oat flour and gluten free old fashioned rolled oats if you are gluten sensitive or celiac.

• The more brown the bananas are, the sweeter the muffins will be. I enjoy and recommend using ripen bananas that are slightly brown with spots.
• For additional sweetness, sprinkle a little coconut sugar atop each muffin before baking.
• Use a cookie scoop. This can make sure the muffins come out equal in size and bake evenly.
• If you don’t have oat flour on hand, simply make your own by taking rolled oats and blending until they reach a flour consistency.
• Use muffin liners. These are lifesavers. Not only do they assist with making clean up easier, but the heat distributes more evenly.
• You can use frozen blueberries, but the muffins will be more purple. Coat them in oat flour to help prevent this from occurring.
• Add blueberries last to the batter. This way they will not get mashed up in the mixture.
• Add a few blueberries atop each muffin before baking for added blueberry flavors.
• Let muffins cool down. Allow the muffins to cool for 10 minutes before serving. This gives them time to set so they don’t fall apart when removed from the liners.

FAQ’S

What is the best type of bananas to use for this recipe?

Bananas that are ripe with brown spots are the best to use. You do not want to use regular bananas for this recipe.

Why coat blueberries in the oat flour?

This prevents all the blueberries from sinking to the bottom of the muffin while they bake. The flour soaks up some of the moisture from the blueberries. If you are using frozen blueberries and coat them with oat flour, this will prevent the muffins from turning too purple.

Are these healthy banana oatmeal blueberry muffins?

Oats, bananas and blueberries are all nutritious foods that have lots of fiber, essential nutrients and antioxidants in them. This recipe is naturally sweetened so not artificial sugars or refined ones are used.

STORAGE

You can store the banana oatmeal blueberry muffins in an airtight container at room temperature for 2-3 days. Since we are using fresh ingredients, anything longer is best stored in the refrigerator for up to a week.

To freeze, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will last up to 3 months.

Quick Banana Oatmeal Blueberry Muffins 

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• Author: Michelle Powell
• Total Time: 35
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. Gluten-free, dairy-free, naturally sweetened, and kid-approved.

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Ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 2 tablespoons olive oil
• ¼ cup raw honey
• 1 teaspoon vanilla extract
• 1 cup gluten-free oat flour
• ½ cup gluten-free old-fashioned rolled oats
• 2 teaspoons baking powder 
• ½ cup fresh blueberries

 

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Instructions

1. Preheat the oven to 350F. Line a muffin tin with liners, or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
3. Add the oat flour, rolled oats, baking powder, and blueberries and combine well.
4. Use a large cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying. Muffins store best at room temperature in an airtight container. Enjoy within 2-3 days.

Notes

• You can add a few blueberries atop each muffin before baking for added blueberry flavor.
• These are naturally sweetened from the ripe banana and honey. You can also sprinkle coconut sugar atop each muffin before baking for additional sweetness.
• The more brown the banana is, the sweeter the muffins. 
• You can use frozen blueberries, but the muffins will be more purple. You can coat them in oat flour to help prevent this from occurring.
• To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25
• Category: Breakfast
• Cuisine: American

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The best gluten-free pancakes anyone?

These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.

Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.

What we swapped to keep the best gluten-free pancakes anti-inflammatory:

• We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
• We swapped refined table sugar for a better-for-you sugar like honey.
• We swapped whole eggs for a lighter option like beaten egg whites.
• We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.

Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.

These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.

Feel free to replace the chocolate chips with these options instead:

You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.

Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.

Are you ready to cook the best gluten-free pancakes?

Let’s dive in, friend!

the best gluten-free pancakes

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-5

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Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.

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Ingredients

• 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp oil
• 3/4 cup water +2 tbsp (warm)
• 2 egg whites stiffly beaten (set aside)
• dark chocolate chips, optional (I used the Enjoy Life brand)
• maple syrup, optional

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Instructions

1. In a large bowl, combine all the ingredients (except the beaten egg whites).
2. Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
3. Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
4. Serve with maple syrup or your favorite fruit. Enjoy!

Notes

Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.

• Prep Time: 10 mins
• Cook Time: 10 mins

One More Thing!

This recipe is part of our collection of breakfast recipes. Check it out!

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