Recently I posted this picture of my pre-juice feast Kale Salad to facebook. And, as it happens, the community didn’t just want to see it, but they/you wanted the recipe to make for yourself.
This is my go to kale salad. It is easy to make, light, and works well with a variety of side or main dishes depending on your mood. For an all raw meal it is excellent served with a sunflower pate, or wrapped in some nori with a bunch of avocado. Recently, I served it with a cooked Aloo Gobi, and a side of caraway sauerkraut. Mixing some healthy and whole cooked foods with a large fresh salad is a great way to stay balanced in the colder winter months.
You can use this recipe as a basic foundation. Switch the veggies and dressing spices based on the season, or with what’s available in your kitchen.
In the salad depicted above, I had some raw cauliflower that I used and for the dressing I was all out of pumpkin seed oil and curry powder. In their place I use Brazil nut oil (you could use any healthy oil you like) and cumin powder.
Here’s the original recipe.
- 1 bunch curly kale or dino kale, destemmed (optional) and shredded in your food processor with slicer blade, or finely julienned
- ½ medium red onion, finely sliced
- 1 medium carrot, shredded
- 1 medium zucchini, shredded
- 1 small red pepper, sliced
- I like to use the food processor for all of my slicing (slicer blade) and shredding (shredding blade) in this salad. It makes the prep process easy and quick!
- 5 Tbs. pumpkin seed oil
- 2 Tbs. apple cider vinegar
- 1 Tbs. lemon juice
- 1 Tbs. wheat free tamari
- ¾ tsp. sea salt
- 2 large cloves garlic
- ⅛ tsp. cayenne pepper
- ½ tsp. curry powder, I like frontier organic
- Use your food processor to slice and shred all of the salad ingredients.
- Place all prepped veggies into a large bowl.
- Blend all of your dressing ingredients until emulsified.
- If you do not have one, crush the garlic and pour all ingredients directly onto the salad.
- Pour the entire batch of dressing over the salad.
- Toss well, and massage the salad to soften the kale a bit. This will make eating your salad the most enjoyable.
- Serve right away.
- This salad will store refrigerated nicely for up to 4 days.
- For a transitional raw meal try serving this salad with some steamed *quinoa, and nori strips or for a grain free option try shiitake mushrooms sauteed in a bit of coconut oil with a pinch of sea salt!
- *You should always soak your quinoa overnight and more ideally soak and sprout your quinoa before cooking it.