This healthful salad can be prepared ahead of time, stored in the fridge, and served cold, looking as bright and refreshing as a rainbow.


  • 1 bunch kale, washed, dried, de-stemmed, and chopped
  • 1 large red or yellow bell pepper, seeded and chopped
  • 2 large tomatoes, chopped
  • 1 cucumber, chopped
  • ½ red onion, finely sliced
  • 2-3 avocados
  • 1 lemon, juiced
  • sea salt, to taste


  • Make the dressing: peel the avocados, mash, add the lemon juice, and salt to taste. Mix together and add to the rest of the ingredients.
  • Massage the dressing into the ingredients to soften and coat the kale.

Ready in about 10 minutes
Makes 4-6 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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