GET the Grit—inspiration & yoga tips


Whether you can’t touch quite your toes or you’ve been practicing so long you can practically levitate, we’ve created an online space for you to meet yourself right where you are.

Ironwood is an accessible yoga refuge—a place to celebrate life, creativity and your sweet and wild soul.

Become a member

purchase a membership

Book the studio

book the studio in Phoenix

Private sessions

book a private yoga session

My staple Kale Salad recipe

by | Jun 27, 2016 | Lifestyle, Recipes

I am sure you have heard of the kale craze by now if not already jumped on the bandwagon.  It is my favorite way to get my nutrients, vitamins and then some. There are so many benefits to this green leafy superfood and when prepared right actually tastes wonderful.  Some of the benefits include:  High in fiber, Vitamins K, A, & C, Iron & calcium, supporting cardiovascular health, detoxifying your liver and is also a great anti-inflammatory food (which is super important). After eating a few delicious kale salads your body will start to crave it.

Starting with the right type of kale is key.  There are many varieties and my favorite for salad is (lacinato) tuscan kale.

1 bunch tuscan kale (de-stemmed) and chopped – (the best way to cut kale after removing the stem is to put 3-5 leaves together, roll them into a tight “sushi roll” and cut thin slices).


1/2 peeled (if not organic) cucumber

1/2 cup dried cranberries

1/2 cup sliced Avocado

1/2 cup chopped pistachios or (chopped cashews if you are on a budget). Pistachios have gotten sooo expensive that I use cashews more often, but pistachios are my favorite.

juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste

1/4 Feta cheese (Or)
2/3 cup grated Pecorino Toscano cheese

1/2 cup freshly made bread crumbs from lightly toasted bread (optional)

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Add cranberries, cucumbers and nuts
  3. Pour over kale in serving bowl and toss well.
  4. Add 2/3 of the cheese and toss again.
  5. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese and sliced avocado.

Get creative and add your try adding or subtracting your favorite vegetables or fruit. I like sunflower seeds, mandarine oranges, or even leaving out extras.  Kale with the dressing, cheese and breadcrumbs is excellent on it’s own.

Also, you can save your kale salad with the dressing on and it’s even better the next day!




Get the Grit—inspiration & yoga tips
Name Your Price Yoga for every body
8342 N 7th Street Phoenix, Arizona 85020
Copyright ©2020 Ironwood Yoga Studios | Site made with love by Jamie Leigh | Gift Cards | Donate | Login