This gluten free version of the True Food Kale Salad Recipe is crunchy, lemony and cheesy. And only takes 13 minutes to make with only 6 ingredients! It’s inspired by the famous Tuscan Kale salad from True Food Kitchen, one of my favorite restaurants.
If you are a fan of True Food Kitchen’s menu but can’t always make it to their restaurants, then this recipe is perfect for you!
The best part? It tastes just as delicious as the original! So, whether you’re looking for a healthy and satisfying lunch or a side dish for your next dinner party, this Kale Salad recipe is definitely worth trying out.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no cost to you. See my Affiliate Disclosure to read my policy and more about affiliate links.
Table of Contents
- What is True Food Kitchen?
- Ingredients for True Food Kale Salad Recipe
- Ingredient Substitutions
- How to Make of True Food Kitchen’s Tuscan Kale Salad
- Pro Tips For Making the Best True Food Kale Salad Ever
- Which Is The Best Type of Kale for True Food’s Tuscan Kale Salad
- Related Recipes
- Liked this Recipe?
What is True Food Kitchen?
The True Food Kitchen restaurant was founded in 2008 by Dr. Andrew Weil, a well-known physician and proponent of integrative medicine
The concept of the restaurant was to create a menu that not only tasted great but also supported the principles of a healthy and sustainable lifestyle.
Dr. Weil believed that food was a crucial component of overall wellness, and the menu at True Food Kitchen reflects this philosophy. The restaurant’s dishes feature fresh, locally sourced ingredients, and are designed to be anti-inflammatory and nutrient-dense.
The menu includes a wide variety of gluten-free, vegetarian, and vegan options, as well as dishes that cater to specific dietary needs such as paleo or keto. You can read more about True Food’s Vision and story here!
Ingredients for True Food Kale Salad Recipe
- Parmesan Cheese: I like grating fresh parmesan cheese with a microplane to make the shreds extra fine. This way they melt in nicely with the bred crumbs and the taste is perfectly balanced without the cheese taste over taking the rest of the ingredients.
- Garlic: I use fresh garlic minced to add a hint of spice to the salad. If you don’t want to mince the garlic you can take a short cut by using a garlic press!
- Gluten Free Bread Crumbs: My favorite gluten free breadcrumbs to use are Ian’s original or Italian gluten free breadcrumbs because they’re just as crunchy as regular panko without common allergens like soy, eggs, milk, or nuts.
- Kale: I love using tuscan kale because the texture is much more palatable then the more common curly kale. This type of kale is also known as Lacinato kale. I enjoy it in juice recipes like in this kale tonic!
- Lemon: Lemon has a sweet and acidic flavor that tastes much brighter than most vinegars. I think the combination of lemon, olive oil and garlic smells amazing when its cooked on the stove. The combo is just as good raw in this salad.
- Olive Oil: Olive oil is a must for this recipe. The sweet nutty flavor of olive oil gives each bite of kale salad a pleasant after taste.
For the full ingredient amounts check the recipe card at the bottom of this blog post. And for ingredient substitutions check the section right below by scrolling past the ingredient photo!
- Shredded Parmesan Cheese: Grated manchengo cheese tastes just like parmesan.
- Lemons: If you don’t have lemons you can use limes.
- Gluten Free Bread Crumbs: You can use panko bread crumbs instead for extra crunch!
How to Make of True Food Kitchen’s Tuscan Kale Salad
Toast the breadcrumbs in a skillet over low heat until they turn golden brown. Make sure to stir them often because they’ll burn quickly.
Shred the kale into tiny pieces or ribbon cut it into thin pieces.
Pour the dressing over the salad along with the rest of the cheese and bread crumbs. Using clean hands massage the dressing into the kale salad until the salad shrinks to half of the original size. Serve and enjoy!
Pro Tips For Making the Best True Food Kale Salad Ever
- Massage the kale salad a few minutes before serving it.
- Add extra parmesan cheese after the salad is dressed and massaged.
- If you use too much bread crumbs the salad will get dry. Fix this by adding a little bit of olive oil.
- If the salad is too wet, add more toasted bread crumbs to absorb some of the dressing.
Which Is The Best Type of Kale for True Food’s Tuscan Kale Salad
The best type of kale for the True Food kale salad is Tuscan kale also known as Lacinato kale. Lacinato kale is thinner then traditional curly kale and cooks quicker and needs less massaging. It also has a more mild flavor and deeper green color.
True Food kale salad will last for up to 4 days in the fridge if you store the salad dressed. If you store the olive oil and lemon dressing separately from the chopped kale, breadcrumbs and cheese, it will last for up to 6 days.
No you cannot freeze this kale salad.
The watery kale will not allow the dressing to stick to the salad. So it won’t taste as good. You can freeze this true food kale salad after it has been made in an air tight freezer bag. Place the salad in a freezer bag and squeeze all of the excess air out.
On the other hand you can freeze kale if you plan on using it in cooked dishes since it will be soggy when you defrost it.
The best way to store the true food kale salad recipe is in an air tight container. I love meal prepping with this salad. It’s best to store the dressing separately from the dry ingredients if you don’t plan on consuming the salad within a few days.
Liked this Recipe?
If you enjoyed this recipe I would love to hear about it! Please leave a star rating by clicking the stars in the recipe card and drop a comment! Have a question? Drop a comment or email me at firstname.lastname@example.org for a speedy answer!
True Food Kale Salad Recipe
- Make the dressing. Combine the lemon juice, olive oil, minced garlic and half of the parmesan cheese. Shake or whisk to combine.
- Toast the breadcrumbs in a skillet over low heat until they turn golden brown. Make sure to stir them often because they'll burn quickly.
- Pour the dressing over the salad along with the rest of the cheese and bread crumbs. Using clean hands massage the dressing into the kale salad until the salad shrinks to half of the original size.