Go To Kale Salad

1 tbsp oil (I love flax, hemp, or avocado oil for dressings) + 2 tbsp fresh lemon juice + 1 tsp pure maple syrup. Massage into the kale leaves. Let this “marinate” while you prep the vegetables.

Photo by Rhonda C.
Adapted from ohsheglows.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from ohsheglows.com

Ingredients

  • 4

    cups (packed) torn kale leaves, stems removed

  • 1

    tablespoon hemp, flax, or avocado oil (or use extra virgin olive oil in a pinch)

  • 2

    tablespoon fresh lemon juice

  • 1

    teaspoon pure maple syrup, or to taste

  • Herbamare (or sea salt) and cayenne pepper, to taste

  • 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

    tablespoons hemp seeds

Directions

1. 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. 2. 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. 3. While the salad marinates, chop the vegetables. Mix into kale and serve. Top with hemp seeds if you desire.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: