About this recipe
This super easy kale salad recipe makes eating healthy, fun, and delicious. It’s the best way to make a kale salad that the whole family will love; add all of your family’s favorite toppings to it!
This salad is vegan, gluten-free, and flavorful. It’s perfect as an entree or side dish, or pair it with your favorite protein for a light and energizing lunch.
Why kale?
Kale is full of antioxidants and full of many other nutrients that protect us from several types of cancer. It has a lot of iron, even more so than meat. Kale has a lot of fiber that helps to clean and detoxify our bodies.
Kale’s omega-3 content gives our brain the nutrients it needs for top performance, and if that isn’t enough, it also lowers our risk of type 2 diabetes.
Tips and tricks to prepare this salad
- Choose smaller leaves for freshness and milder flavor.
- Look for crisp, green leaves without yellow spots or holes
- Cut off the stems, but do not toss them away. You can use them for juicing or soups.
- If your family does not like kale at all, start slow. Add less kale and more veggies, or combine it with spinach or other greens.
- For this salad, I prefer green kale. I also sautee or bake Tuscan kale, dinosaur kale, or purple kale.
- Here is the recipe for my kale pesto, which is so good you really need to try. You can make it with almonds, walnuts, or even pecans.
How to remove the kale leaves from the stem?
How to massage kale leaves to make them softer?
How to store kale leaves in the fridge?
After washing them, pat them dry and roll them in a clean kitchen towel.
Some variations for the salad
- In a large bowl, whisk the lemon juice, soy sauce, and oil first. Then add the curly kale or lacinto kale leaves and start massaging them until soft.
- Finish the salad with the seeds and nuts of your choice. Toasted almonds, walnuts, or pumpkin seeds will work best here.
- You can even finish it with cooked or toasted quinoa for an extra boost of vegetable protein. A good pinch of freshly grated black pepper will also go a long way here.
- Or use other grains like farro, brown rice, or even edamame or other beans.
- If you want it to be more flavorful, use lemon zest, thinly sliced red onions, or crumble some baked tofu vegan feta cheese on top.
Kale salad
Equipment
- Salad bowl
Ingredients
- A bunch of kale
- 1 teaspoon olive almond or avocado oil
- 1 teaspoon sea salt
- 2-3 carrots peeled and julienned
- 2 Tablespoons chopped cilantro
- 2 Tablespoons sunflower seeds
- 1 avocado diced
- 2 Tablespoons lemon juice
- 2 Tablespoons soy sauce
- 1 radish thinly sliced
Instructions
- In a large salad bowl, add the torn kale leaves into bite-size pieces. Then, add the salt and a teaspoon of olive oil, and massage them; this helps to soften them up.
- When the leaves appear to be slightly wilted, add the remaining ingredients. Gently mix and serve immediately.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
What are the benefits of kale?
Kale has protein and a perfect balance of magnesium and calcium, and adding a little lemon juice to it helps absorb the calcium.
And it also has vitamin A, K, and a lot of vitamin C. Why kale?? Because kale is delicious! Just look at the picture. Don’t you wish you could have a bowl of this salad right in front of you to taste it?
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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