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.
Kale is also high in dietary fibre, protein, vitamins and minerals making it super nutritious!
Recipe
Kale, beetroot and walnut salad.
A simple kale salad with cherry tomatoes, raw beetroot noodles and walnuts.
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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.
Tried this recipe?Let us know how it was!
I'm off to make some tea. Happy Raw Food Eating!
XOXO
Juliette
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