Kale Salad with Ham

Kale Salad with Ham-3-sm

This Kale Salad with Ham recipe is a great way to get that nutrient-dense, leafy green kale in your diet, which is chock full of vitamin A, vitamin K, vitamin C, B6, manganese, copper, potassium, calcium, iron, and magnesium.  Ham makes a fantastic partner to kale in this easy to make and easy to enjoy Paleo recipe, which tastes just as great for breakfast as it does for lunch or dinner. If you enjoyed this Kale Salad with Ham recipe, try our Warm Roasted Sweet Potato and Kale Salad recipe next time.  For more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.

Recipe makes 2 servings.
Approximate Cook Time: 15 minutes
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Votes: 6
Rating: 4.67
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Ingredients

1 bunch(es) kale, lacinato
2 tablespoon(s) olive oil, extra virgin
1 small lemon(s), juiced
1/8 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
3/4 pound(s) ham, diced
1 medium avocado(s), diced

Instructions

  1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  2. In a large bowl, combine kale, olive oil, lemon juice, sea salt, and freshly ground black pepper. Toss to coat leaves completely.
  3. Divide kale into two bowls. Top each salad with ham and avocado to serve.


2 Comments

  1. Kim Z

    I didn’t feel like eating a kale salad today, so I took the kale and avocado, and made a smoothie. It was delicious. Kale, avocado, apple, banana, frozen blackberries and water.

  2. Cindy A

    I had my doubts about this salad so I only put half of my portion on my plate. After one bite I knew I would be finishing the second half.

Leave a Comment

Kale Salad with Ham

Number of servings 2
Approximate cooking time: 15 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 bunch(es) kale, lacinato
2 tablespoon(s) olive oil, extra virgin
1 small lemon(s), juiced
1/8 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
3/4 pound(s) ham, diced
1 medium avocado(s), diced

Instructions

  1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  2. In a large bowl, combine kale, olive oil, lemon juice, sea salt, and freshly ground black pepper. Toss to coat leaves completely.
  3. Divide kale into two bowls. Top each salad with ham and avocado to serve.
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