Kale Salad

Kale is one of the most concentrated micronutrient vegetables full of vitamins, minerals and antioxidants. Because of its texture and strong flavor, it is sometimes difficult to eat it raw. But if the very finely chopped leaves are mixed with the lemon dressing, the flavor will be much softer and the result will be a wonderful salad.


Quantity Unit Name Link Alternatives
8 leaves curly kale, de-stemmed and finely chopped
2 medium carrots, grated
1 small zucchini, grated
¼ cup raw sunflower seeds
¼ cup sliced almonds
¼ cup fresh blueberries
¼ cup dried cranberries
¼ cup lemon juice
1 tbsp honey, agave, or maple syrup
¼ tsp salt


  1. Combine all vegetables, seeds, almonds, and cranberries and mix gently.
  2. Prepare the dressing by combining lemon juice, honey and salt.
  3. Mix the dressing with the salad.
  4. Add the blueberries
  5. You can either serve it immediately or allow it to stand for 30 minutes to allow the dressing to marinate.

Prep Time: 20 minutes
Yield: 1 cup (8–10 servings)
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