My Go-To Kale Salad
Vegan, gluten-free, no bake/raw, nut-free, soy-free
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Yield
1-2 servings
Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes
Ingredients:
For the kale
- 4 cups (packed) torn kale leaves, stems removed
- 1 tbsp hemp, flax, or avocado oil (or use extra virgin olive oil in a pinch)
- 2 tbsp fresh lemon juice
- 1 tsp pure maple syrup, or to taste
- Herbamare (or sea salt) and cayenne pepper, to taste
For the vegetables
- 1 radish, thinly sliced into rounds
- 1/2 large avocado, chopped
- 1/2 English cucumber, chopped
- 1/2 red pepper, chopped
- 1 celery stalk, chopped
- 1/3 cup red onion, chopped
- handful pomegranate seeds
- 1-2 tbsp hemp seeds
Directions:
- Tear leaves off kale stems and discard stems. You can save the stems for juicing or blending if you wish. Break leaves into bite-sized pieces. Wash and dry thoroughly.
- Place kale in a large bowl and drizzle on the dressing ingredients (oil, lemon, maple syrup). With your hands, “massage” the dressing into the kale until all leaves are coated. Sprinkle on Herbamare (or sea salt) and a touch of cayenne pepper if desired.
- While the salad marinates, chop the vegetables. Mix into kale and serve, topped with hemp seeds if you desire.