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.