Queen Emma's Epic Salad

Emma's Epic Salad

Makes 3-4 servings.

Total active time: approximately 1 hour


1 bunch of fresh kale

1 lemon

1 beet

1 boneless skinless chicken breast

1 cup of heirloom cherry tomatoes

1 persian cucumber

1 orange

4-5 fresh dates

1/4 cup sliced almonds

1 avocado


pink salt


goat cheese

olive oil


  1. Kale:

    1. Remove stems from the kale, and chiffonade it (instructions in video). Then place it into a large bowl or container.

    2. Drizzle kale with olive oil.

    3. Squeeze the juice of half a lemon onto the kale. Then massage the kale.

    4. Sprinkle about 1/2 teaspoon of pink salt onto the kale, massage it again, then cover and store in the fridge for at least 2 hours. (This can all be done the day ahead and stored overnight.)

2. Beets:

    1. Preheat the oven to 450 F.

    2. Wash beet thoroughly.

    3. Cut the stems/greens off the beet.

    4. Fold a large sheet of foil in half, and place it on a cookie sheet.

    5. Place the beet on the bottom half of the foil. Drizzle it with olive oil, and then fold the foil back up.

    6. Double seal the edges of the foil around the beet to form an envelope, and place in the oven for 30-45 minutes.

    7. Use a fork to pierce the beet to check for doneness. If the fork goes easily into the beet, it's done; if not, seal it back up, and cook it for another 10 minutes or so.

    8. Once the beet is done and cooled a little, place it into a bowl of cold water.

    9. Use your fingers to slide the skin off the beet.

    10. Slice the beet into whatever size pieced you want, and then add it to the container with the kale.

3. Chicken:

    1. Place grill pan on burner over high heat.

    2. Wash your chicken breast.

    3. Butterfly the chicken breast (instructions in video).

    4. Sprinkle with turmeric, paprika, and pink salt, then place on grill pan.

    5. Cook for 6 minutes on each side.

    6. Cut cooked chicken breast into bite-size pieces.

    7. Once the chicken is cool, add it to the container with the kale.

4. Slice the dates around the pit, then cut into small pieces, and add to the salad container.

5. Cut the avocado in half, watching out for the pit. Cut a criss-cross pattern into each half, then use a spoon or non-sharp edge to pop the pieces out. Add the avocado as well as the pit to the salad container.

6. Cut the persian cucumber in half lengthwise. Then slice each half lengthwise and cut into bite-size pieces. Add to the salad container.

7. Use a serrated knife to cut the tomatoes into quarters (or halves, depending on what size you want them). Add to the salad container.

8. Supreme the orange (instructions in video), then cut about 4 supremes into little pieces, and add to the salad container. Then give the whole thing a good shake (or a toss if you're using a bowl).

9. Add the almonds to the salad container.

10. Serve the salad. Crumble goat cheese on top. Add a little fresh-cracked black pepper, and enjoy!