juice of 1 lime

4-5 anchovy filets

2 garlic cloves

olive oil

1 tsp capers

2 tsp dijon mustard

1/4 cup parmesan cheese

pumpkin and sunflowers seeds (optional)

chicken (optional) 


  • wash kale leaves and tear them into small pieces with your fingers 
  • in the mixer mix lime juice, anchovy filets, garlic cloves, olive oil, capers, dijon mustard and parmesan cheese into dressing
  • put half of your dressing in the bowl of kale and "massage" the kale leaves with your hands until the salad is well dressed and set aside for a few minutes 
  • saute chicken if using
  • toast some pumpkin and sunflowers seeds in the dry pan 
  • top your kale salad with tomatoes, toasted seeds, chicken (if using), rest of the dressing and sprinkle extra parmesan cheese on top