Kale Mayo

Organic baby kale is not only one of our adopted guinea pig’s favorite snacks, my family likes this healthy super food a lot too.  Did you know that kale delivers your body with one of the highest doses of Vitamin K, A, and E? I often mix kale in salads or prepare a kale frittata, but sometimes I find myself short of recipe ideas to use up all the kale still sitting in my fridge. So the other day while at the bookstore with my teens, I stumbled over a new cookbook Fifty Shades of …, no, not of grey you people, Fifty Shades of Kale. Today’s featured recipe, Kale Mayo, was the first recipe I tried from my new treasure. The recipe calls for a good organic store bought mayonnaise, but I decided to make my mayonnaise from scratch, which is done in 10 seconds due to one of my favorite kitchen tools, my Bamix Zauberstab. Love that thing! Once the mayo is prepared you enhance it with kale, fresh garlic and lemon. I mixed it with red cabbage for a fresh and spicy coleslaw that I served alongside some grilled wild-caught cod. The perfect summer dinner!

This kale mayo can be used as dressing but would also be great smeared on a burger bun. The authors of Fifty Shades of Kale even recommend to try it on your breakfast toast.

Kale Mayo

Kale Mayo
5.0 from 2 reviews
Prep time:
Cook time:
Total time:
  • 2 cups (500 ml) packed organic baby kale
  • ½ teaspoon kosher salt
  • 2 garlic cloves, chopped
  • 1 cup (250 ml) mayonnaise, preferably organic or homemade (see note below)
  • Zest and juice of one lemon
  1. Place kale, salt, garlic and lemon juice into a food processor. Combine the ingredients until finely chopped.
  2. Add the mayonnaise and process until you have a smooth consistency.
Make your own mayo:
Place 1 egg, 1 teaspoon good vinegar, 1 teaspoon mustard, 350 ml safflower oil, lemon juice, salt, and pepper to season into a higher plastic container/ jug. Mix with Bamix stick blender for 10 seconds starting the mixing process on the bottom of the vessel and slowly moving the mixing stick upward. Use the whip attachment! You can also make this mayo the old fashioned way through whisking by hand.

This homemade kale mayo recipe works well to be used for the diet Metabolism Revolution/ The Fast Metabolism diet. Serving size equals 2 Tablespoons and counts as 1 HF.

Kale Mayo

Adapted from my copy of the book Fifty Shades of Kale.

In need of a few more kale recipes? Check out these delicious ideas over at Cooking Light.

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Karen Harris July 15, 2013 at 7:36 am

I admit that I always have some mayo in the fridge, but I prefer making my own for dressings too. This looks fresh and flavorful.

Cathy at Wives with Knives July 15, 2013 at 6:43 am

I can think of so many uses for this this beautiful and I know very tasty dressing. I’ll start with a little spoonful on some slices of home grown tomatoes. Love your photos.

Lea Ann (Cooking On The Ranch) July 14, 2013 at 8:56 am

Your guinea pig is quite the gourmand. Had to chuckle. I just made a salad with fresh kale Friday night. It was punishment for eating a big bowl of cobbler and ice cream the day before. Actually, I’m always telling myself I need to eat more of it and ran across a recipe where you sprinkle salt over kale, knead it and it wilts. For a softer addition to a fresh salad. I’m probably going to blog about it. I’ve never imagined kale mayo. Looks so pretty,

Susan July 14, 2013 at 7:05 am

I love kale and this is the perfect accompaniment to a great tomato sandwich…among other things. As soon as we get settled, I’m making this, XOXO

Ingrid July 13, 2013 at 5:19 pm

I’ve been trying to get more kale into our diet and this seems like something that I definitely need to try. Thanks for sharing 🙂

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