Confetti Kale Salad

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.

Confetti Kale Salad
Serves 8
Easy to make and delicious served with a variety of raw or cooked side dishes. This is my staple kale salad and will likely become a family favorite!
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
29 calories
5 g
0 g
1 g
1 g
0 g
60 g
356 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 29
Calories from Fat 6
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 356mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 2g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 bunch curly kale or dino kale, destemmed (optional) and shredded in your food processor with slicer blade, or finely julienned
  2. ½ medium red onion, finely sliced
  3. 1 medium carrot, shredded
  4. 1 medium zucchini, shredded
  5. 1 small red pepper, sliced
  6. 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!
Succulent Curry Dressing Ingredients
  1. 5 Tbs. pumpkin seed oil
  2. 2 Tbs. apple cider vinegar
  3. 1 Tbs. lemon juice
  4. 1 Tbs. wheat free tamari
  5. ¾ tsp. sea salt
  6. 2 large cloves garlic
  7. ⅛ tsp. cayenne pepper
  8. ½ tsp. curry powder, I like frontier organic
  1. Use your food processor to slice and shred all of the salad ingredients.
  2. Place all prepped veggies into a large bowl.
  3. Blend all of your dressing ingredients until emulsified.
  4. If you do not have one, crush the garlic and pour all ingredients directly onto the salad.
  5. Pour the entire batch of dressing over the salad.
  6. Toss well, and massage the salad to soften the kale a bit. This will make eating your salad the most enjoyable.
  1. Serve right away.
  2. This salad will store refrigerated nicely for up to 4 days.
  3. 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!
  4. *You should always soak your quinoa overnight and more ideally soak and sprout your quinoa before cooking it.
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