Healthy Kale Salad With Lemon Recipe

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch! It is definitely one of my very favorite kale salad recipes!

Here we’re making a quick and easy kale salad recipe, perfect for the weather we’ve been having lately!

It’s fresh, delicious, and totally make-ahead so feel free to prep this bad boy the night before and pack it along in lunches the next day if you’d like! Really, it’s one of the best kale salad recipes around! I mean, who doesn’t like kale salad with cranberries and almonds??

Kale actually makes the ideal prep-ahead salad and sandwich greenery because of its ability to hold up like a champ in the fridge! It stays fresh without wilting long past its leafy counterparts.

Leftover kale can be stirred into pasta, blended into pesto, and even baked into crispy kale chips if the craving strikes! The possibilities are endless. I even love a little kale on my pizza when I have it handy. Is kale good in a salad? It’s so crazy versatile!


  • 5 cups kale chopped
  • 1-2 teaspoons olive oil
  • ⅛ teaspoon salt
  • 2 cups broccoli chopped
  • ½ cup almonds sliced
  • ½ cup cheese optional (cheddar or feta work great here!)
  • ¼-½ cup carrots shredded
  • ¼ cup red onion diced
  • ¼ cup sunflower seeds
  • ¼ cup cranberries
Lemon Dressing
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon honey or sugar adjust + add to taste


  • First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
  • Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
  • In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Hope you all loved my recipe of kale salad with lemon. This recipe is healthy as well as one of my personally favourite. I hope you all would try at home. Do let me know in the comments section below If you thought this kale salad is as tasty as I loved it!


Santorini special dish – Pan seared Saganaki recipe

Considering how delicious it has to be , saganaki is a simple Greek recipe. There are many variations out there, but the simple cheese version is mostly popular.

Santorini special dish – Saganaki recipe

The recipe takes its name from the pan in which it’s made: the sagani, a two-handled pan made of many different tools. If you don’t have or can’t find a sagani, you can make use of a small paella pan, a small cast-iron skillet, or even an oval au gratin dish.

Serve saganaki as an appetizer, hors d’oeuvres, or as part of a meal made up of a variety of appetizers. Saganaki goes well with wine, olives, vegetable mezethes, tomatoes, and crusty brea

  • 1 pound firm cheese
  • Water
  • 2/3 cup all-purpose flour (for dredging)
  • 1 tablespoon olive oil
  • 2 to 3 lemons (quartered)

Process to cook
Gather the ingredients.
Cut the cheese into slices or wedges 1/2-inch thick by 2 1/2 to 3 inches wide. Each slice must be thick enough that it doesn’t melt during cooking.
Moisten each slice with cold water and dredge it in the flour. Shake off any excess flour.
Heat the olive oil over medium-high heat in a sagani or small heavy-bottomed frying pan. Cast iron works best.
Sear each cheese slice in the heated oil until it’s golden brown.
Flip the slice midway through to brown both sides evenly.
Serve hot with a last-minute squeeze of lemon juice.

Best tips out there

A sagani is a two-handled pan made of many different tools. If you don’t have or can’t find a sagani, you can use a small paella pan, a small cast-iron skillet, or even an oval au gratin dish.The key to success with this dish is to get the oil as hot as possible before cooking the cheese, but don’t let it start to smoke.

Wild Mushroom Risotto recipe – A special dish of santorini,Greece

For the first time I ate this dish in Santorini I was so excited to try in home once after that.You will get this dish in Candouni Santorini Dining.Many people would definetly love to taste this special hot sprinkled spicy taste of wild mushroom a very well known recipe of Greece.


  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)


  1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  2. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

This was the recipe you guys.Hope you all would try at home and enjoy the delightful dish very soon.Also let me know if any other recipes you all want me to write.Till then stay tuned.

10 Special dishes of Santorini,Greece

Santorini is the most wished tourist spot I have ever travelled to.Greece in general has a variety of foods and dishes of its country.Its injustice of you travel to santorini but come back without having these dishes.


Breakfast, lunch, or dinner, baklava is a must. This is another food that is offered at every corner in Greece. Every place I went had their own way of making baklava and it was either perfect or great. Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.It is even made in the form of spicy dinnet with spices of greece and coriander.Some seasonal fuits are also decorated for tourists coming to visit santorini.


One of the most known dishes is Gyro. This pita wrapped goodness is made of traditional pork or chicken cooked on a vertical rotisserie. Served with tomato, onion, and tzatziki sauce.Gyro is a available in every balery almost,in santorini.Looks alike rolls but it tastes like salmon.It is a non vegan dish


A staple salad and offered on every restaurant menu. When it comes to the feta cheese, they are more than generous. A Greek salad is typically made of tomato, cucumber, onions, olives, capers, feta cheese, oregano, peppers olive oil.This salad is prevalent among natives and locals.You can get this salad even in the restaurant menu of your of the most healthiest food or salad of all time available in every corner of santorini and greece is GREEK SALAD.


Moussaka is a layered dish featuring eggplant, potato and ground beef.

The Greek equivalent to shepherd’s pie, moussaka is common throughout Greece and neighbouring regions.

The first layer of the dish is potato, followed next by eggplant. Seasoned ground beef is then added and finally it is topped with a creamy bechamel sauce.The dish is slow-cooked and served with rice, potatoes and vegetables.


The peculiar character of the Santorini wine comes primarily from the islands unique volcanic ground. Among the most characteristic features of the Santorini micro climate is the relative lack of water and high winds along with a sometimes dense night fog offering much needed humidity. In Santorini the Assyrtiko type dominates together with Athiri and Aidani. P.D.O. Santorini wines include the dry white “Nychteri” and the sweet dessert wines “Vinsanto”.


To fully open your senses to the flavors of Santorini, Selen Restaurant has shared a recipe for Roasted Lamb with Eggplant Puree. This simple dish is all about high quality ingredients, and you won’t have to spend much time preparing it. Since everyone loves being outside when in Santorini, most of the cooking is done over open fire; if you feel like firing up the grill, it gives the eggplant a nice charred flavor. ROAST FLAVOUR of Santorini is delicious.


Saganaki is fried cheese in Greece which is very simple to make. This is a delicious appetizer to have!Greeks eat bread at some extent.But this saganaki can be made of different flavours.

Hey loves!!Hope you all got to know different food and habits of santorini greece.Before you go to greece,you must know what food is available there.To know that read this article and stay tuned.Till then will be back with another one article to let you know oher country food items.