Crickety Kale Salad

Cricket Topping:

  • 1 teaspoon olive oil
  • 3/4 cup crickets
  • 1 clove garlic, crushed; OR garlic salt
  • salt


  • 1 bunch kale
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • salt, garlic salt, and chipotle powder
  • 1/2 avacado
  • 1/2 cup dried cranberries
  • pine nuts (optional)

Heat oven to 350F. Use 1 teaspoon olive oil to grease a baking pan. Toss crickets in bowl with crushed garlic and dash of salt (or just garlic salt). Spread crickets evenly out on baking sheet. Bake for 5 to 10 minutes or until crispy and gold [or reddish brown], turning occasionally with a spatula.

Chop rinsed, dried kale into bite-sized pieces, and place in large salad bowl. Pour 1/2 cup olive oil over leaves, then gently work hand through leaves, “massaging” the oil into the surface of the leaves. This needn’t take long - it’s mainly to make sure the oil is evenly distributed throughout the kale.

Add the lemon juice, and sprinkle a dash of salt, garlic salt and chipotle powder. Toss thoroughly, or work through with hands.

Top with chopped avocado, cranberries, garlicky crickets, and optional pine nuts.

Credit: Daniella Martin / @GirlMeetsBug

From “EDIBLE: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet

Photo Credit: Joel Butkowski