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Raw Kale Salad with Vegan Basil Dressing, Strawberries, and Almonds Recipe


Kale Salad

A healthy and delicious dish that can accompany a pork sandwich or be served alone for lunch.


For the dressing:

  • 1 tablespoon shallot, minced
  • 2 tablespoon red wine vinegar
  • 10 grinds freshly ground black pepper
  • ½ teaspoon sea salt
  • ¼ cup basil
  • 2 tablespoons Veganaise or mayonnaise
  • 6 tablespoons extra-virgin olive oil

For the salad:

  • 1 bunch kale, stems removed and leaves cut into ribbons
  • Creamy Vegan Basil Dressing, to taste (above)
  • 1 ½ cups fresh strawberries, quartered
  • ¼ cup slivered almonds, lightly toasted
  • ¼ cup fresh basil, cut into chiffonade


For the dressing:

Combine all ingredients except olive oil in a food processor or blender. With mixer running, add olive oil in a slow steady stream until dressing is emulsified.  

For the salad:

Wash and dry kale ribbons. Toss with basil vinaigrette 10-15 minutes before serving so kale has time to soften. Arrange on serving platter and then top with berries, almonds, and fresh basil just before serving.