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3 Green Salad (Kale, Swiss Chard, Mustard Greens)

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In this recipe magic happens!  But before I get into that lets acknowledge that this salad is packed with some dense nutrients.  These particular greens are as green as green gets when it comes to veggies.  And dark green veggies are packed full of goodness.  But, as exciting as that news may be, not everyone enjoys them because they are tougher, more bitter and very fibrous to eat.  I am surprised as to how many people I know have never eaten any of these three greens that I have listed in the recipe.  Granted they are not the most palatable of greens so this makes it a win.

The other day I made a huge Broccoli Raisin Salad and this salad.  I dished both up for my sweetheart’s lunch. He ended up mixing the two and FELL IN LOVE with the combination!  So, night I got a request to make both salads again so he could mix them together.  It seems to be a huge hit.  Maybe I will make a recipe post that automatically combines the two but for now you can find the Broccoli Raisin Salad here.


  • 2 heads of curly kale (head = bunch)
  • 1 head Swiss chard
  • 1 head mustard greens
  • 3 Tbsp lemon juice (1 large lemon)
  • 3 Tbsp Cold Press Olive Oil
  • 1 tsp sea salt
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp red chili pepper flakes
  • 1/4 cup red onion, diced
  • 1/2 cup raisins or 1 diced green apple
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved


  1. Wash and de-stem your green leaves.
  2. Pile a few on top of one another and roll real tight.  Then *chiffonade cut the greens.  This is the most time consuming part of this salad.  But it is well worth it.   If you are unfamiliar with this knife skill,  you can Google it, there are tons of videos on it.

  1. Place all the cut greens in the largest bowl you have.  At this point I would suggest wearing gloves for two reasons.  Number one the lemon juice and irritate any small cuts your may have on your hands and your nails will get a tad green, which will eventually wash away.
  2. Pour the olive oil, lemon juice and salt on the greens.
  3. Now start massaging the ingredients together.    This is a great time to work some love in to those greens!  This process should take 5-10 mins.  The greens will start to break down giving it that cooked appearance.  It will also shrink about 50% in volume!  That to me is the magical part to this recipe.  So don’t be alarmed at the volume of greens in the beginning!
  4. Add in the remaining ingredients except for the tomato and avocado.  You will add those right before serving. Pine nuts are a nice addition too!

This picture is right after I de-stemmed them.

The picture above is right after chiffinoding the greens but before the massaging process. Now for the magic!

The picture above is after the massaging process.

** In French this means “made of rags,” so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. This method is useful for cooking tougher greens like kale and chard, which can be hard to chew when left in bigger pieces. It’s also a nice way to slice up herbs like mint or basil to scatter over a dish or add to a salad.


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11 thoughts on “3 Green Salad (Kale, Swiss Chard, Mustard Greens)

  1. Petrina says:

    Awesome, I just bought some Kale salad at whole foods for 8 bucks I could make so much more at home. thanks for the tips

  2. Beth says:

    We’ve grown all three greens in our class garden. We’re having a salad preparing party tomorrow. Your site will make a great visual aide for 80 first and third graders. Thanks from Miami!

    • amie-sue says:

      OH my gosh Beth… that brought tears to my eyes!! How awesome! You are planting great seeds in the hearts of these young ones. I would love to hear how it went if you have the time. Blessings, amie sue

  3. Daina says:

    Hi Amie-Sue!

    I am glad to have found this website as I am looking for raw ways to prepare more greens since I’m starting out eating more raw as a vegan. I just went to buy ingredients for this, but I’m not sure if I made a mistake. When you said “head”, I took that to mean a bunch. I have 2 bunches of kale, 1 bunch of swiss chard, and 1 bunch of mustard greens…it is a lot of greens! By head…did you mean one stem leaf or did I do this right?

    Also, at the end of the directions you said to save adding in the avocado and pine nuts for last, but pine nuts aren’t in the ingredients. Did you mean cherry tomatoes? Can we use another vegetable instead probably?

    Thanks so much!



    • amie-sue says:

      Welcome Daina! I am glad that you stumbled upon my site. I hope it brings you great inspiration!

      A head = a bunch. It is a LOT of greens but trust me after you massage it down, it will shrink to 1/3-1/2 of the amount. :)

      Yes, I meant cherry tomatoes. I fixed it. Thank you pointing that out. You could easily add other veggies. Create it to fit your taste buds and ingredients on hand! Have a blessed evening, amie sue

  4. Joan Brown says:

    Thank you Amie, for your wonderful wedsite and to see that your following God`s Health plan from His word the bible.Danile 1:12 and much more from His word, God bless you Joan.

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