Raw Harvest Kale Salad

This detoxifying salad is raw, vegan, and perfect for incorporating seasonal vegetables into your meal.
Contributor
harvest kale salad

Photo courtesy of M Cafe.

This detoxifying salad is raw, vegan, and perfect for incorporating seasonal vegetables into your meal.

Ingredients

For the salad:

  • 6  Ounces  kale, large stems removed
  • 6  Ounces  carrots, peeled and julienned
  • 1.5  Tablespoons  green onion, julienned, both green and white parts
  • 1/4  Cup  granny smith apple, cut into moon thin slices
  • 1.5  Tablespoons  Italian parsley, chopped
  • 3  Tablespoons  dried cranberries

For the lemon-flaxseed dressing:

  • 1 1/4  Cup  bottled lemon juice
  • 1  Tablespoon  large clove garlic, minced
  • 1  Tablespoon  honey or maple syrup
  • 1/4  Teaspoon  sea salt
  • 1/8  Teaspoon  ground black pepper
  • 1/4  Teaspoon  crushed red chili flakes
  • 3 1/2  Teaspoons  golden organic flax meal
  • 1  Tablespoon  extra-virgin olive oil
  • 2  Tablespoons  flaxseed oil

Directions

For the salad:

In a large bowl combine the kale, carrots, green onions, apple, parsley, cranberries, pumpkin seeds, flaxseed, and sea salt. Toss with dressing to taste.

For the lemon-flaxseed dressing:

Combine all of the dressing ingredients besides the olive oil and the flaxseed oil into a blender or food processor and blend until combined.

With the blender running, slowly add the oils and blend until emulsified. Set dressing aside

Kale Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Kale Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.