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    Home » Recipes » Main Dishes

    Kale Salad with Avocado, Beetroot and Walnuts

    Published: May 8, 2018 · Modified: May 8, 2018 by Juliette

    Jump to Recipe Print Recipe

    The key to making a great raw kale salad is to marinate the kale in whatever dressing you decide to use. The process of marinating softens the kale leaves which makes them a really enjoyable alternative to other green salad or vegetable leaves.

    A bowl of salad with chopped kale, beetroot, walnuts and tomatoes.

    Kale is also high in dietary fibre, protein, vitamins and minerals making it super nutritious!

    A bowl filled of kale and avocado salad , walnuts, spiralised beetroot and chopped tomatoes.

    Kale, beetroot and walnut salad.

    Juliette | Flourishing Kitchen
    A simple kale salad with cherry tomatoes, raw beetroot noodles and walnuts.
    No ratings yet
    Print Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course, Salad
    Cuisine British
    Servings 1

    Equipment

    • Chopping board.
    • Paring knife.
    • spiralizer.
    • small hand whisk or fork.
    • mixing bowl.
    • small jar with a lid.

    Ingredients
      

    • A large handful of whole leaf kale.
    • ¼ of small red onion.
    • 1 baby avocado.
    • 6 cherry tomatoes.
    • 1 whole small beetroot.
    • a small handful walnuts

    Salad dressing.

    • 3 Tablespoon extra virgin olive oil.
    • 1 Tablespoon lemon juice.
    • 2 teaspoon maple syrup to taste.
    • 1 teaspoon whole grain mustard.
    • A few sprigs fresh parsley.
    • salt and pepper to taste.

    Instructions
     

    • Wash the kale thoroughly in cold water, rinse and dry. Cut out the stem running along each leaf and discard. Then chop the kale into bite-sized pieces.
    • Place the chopped kale into the mixing bowl and drizzle over half the dressing. Massage the dressing into the kale leaves.
    • With clean hands, slice the red onion very thinly and half the cherry tomatoes. Half the avocado and remove the pit. Dice the avocado into bite size pieces.
    • To make the dressing add the dressing ingredients to a jar. Put on the lid and shake until evenly combined.
    • Spiralize the beetroot.
    • Place the kale into a plate, sprinkle over the rest of the ingredients.
    • Do a taste test and drizzle over a little more dressing if needed, before serving.

    Notes

    Any leftover salad dressing can be poured into a jar and stored in the refrigerator for up to 3 days.
    Keyword kale salad, walnuts
    Tried this recipe?Let us know how it was!

    I'm off to make some tea. Happy Raw Food Eating!

    XOXO

    Juliette

    « How To Make Raw Almond Milk
    Spicy Red Cabbage Sauerkraut Recipe »

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    I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

    Here you’ll find simple, fun ways to prepare delicious, nutrient rich meals (without always having to cook).

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