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    Home » Recipes » Main Dishes

    Kale Salad with Avocado, Beetroot and Walnuts

    Published: May 8, 2018 by Juliette

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    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.
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    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.
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    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

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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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