7 comments already!

Yum

 

This salad will please the most avid kale hater and doesn’t get soggy for up to 48 hours.

raw-green-kale-salad-recipe

Hands down, this salad is the healthiest, easiest and the most delicious salad I ever made! Crunchy, fresh and screaming “It’s spring time”. No salad can get greener than this one, with no dressing to whisk and fresh garlic aromas. And…and…it doesn’t get soggy for up to 48 hours and maybe more. It means, you can take leftovers to work.

I love making salads and our friends always ask me to bring a salad if we are getting together. They all say it’s hard to come up with a tasty salad and that I’m good at doing just that. What they don’t know is that I absolutely hate making dressings, mainly because of the precise measurements a good salad dressing requires. Not today, haha.

top-raw-green-kale-salad-recipe

All you have to do is massage kale leaves with some olive oil, garlic, salt and pepper. This helps to soften the kale and distribute flavours evenly. We eat kale every day because of its superfood qualities. Kale is an acquired taste and doesn’t taste bitter if you remove the stalks. Even my kids are used to it now.

You can use any green vegetables you like. Avocado, snap peas, asparagus, or even a granny smith apple would work. Also feel free to squeeze some fresh lime or lemon juice on top.

unmixed-raw-green-kale-salad-recipe

Green Kale Salad

Green Kale Salad

This salad will please the most avid kale hater and doesn't get soggy for up to 48 hours. You can use any green vegetables you like. Avocado, snap peas, asparagus, or even a granny smith apple would work. Also feel free to squeeze some fresh lime or lemon juice on top.

Ingredients

  • 4 cups kale, coarsely chopped & packed
  • 2 tsp olive oil, extra virgin
  • 1 large garlic clove, crushed
  • 3/4 tsp salt
  • 1 tsp black pepper, ground
  • 2 large celery stalks, diced
  • 1 large green bell pepper, chopped
  • 1/2 medium zucchini, chopped
  • 1/2 long English cucumber, chopped
  • 1 cup broccoli, chopped
  • 1 cup green peas (I used frozen & thawed)
  • 1 cup alfalfa sprouts

Directions

  1. Add kale, olive oil, garlic, salt and black pepper to a large salad bowl. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Add remaining ingredients to the bowl and mix. Serve cold.
  2. Storage Instructions: Refrigerate covered for up to 24 hours. This salad keeps really well and doesn't get soggy even the next day.
http://ifoodreal.com/green-kale-salad-recipe/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 2/3 cups:
Calories: 86.2
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 366.1 mg
Total Carbs: 14.6 g
Dietary Fiber: 4.9 g
Protein: 4.6 g
WW Points+: 2

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

7 Comments

  1. Allison @ Clean Wellness

    This is the greenest, most enticing salad I’ve ever seen! I have a kale salad most days for lunch, so I’m looking forward to trying your recipe. It’s nice that I can keep it in the fridge for a few days, so I can cut back on some prep work. Great recipe, Olena! Going to pin this one 🙂

    Reply
    • Olena

      Thank you! I find kale one of the most filling greens along with chard. And you know I’m a chicken girl + greens.:)

      Reply
  2. Isadora @ she likes food

    This salad looks so green, fresh, and delicious! I love the simple dressing, I usually just use a little bit of olive oil and lemon juice on my salads, it tastes great and doesn’t take too long to make. Love all the spring vegetables 🙂

    Reply
    • Olena

      OMG, so sorry to hear about that! I can’t imagine what you are going through! I would die! Great job!!!

      Reply

Trackbacks/Pingbacks

  1.  Farm Share, Week 2 & Mkt Share Ordering – 5.14.2014 | Broadfork Farm
  2.  How to Get more Veg in Your Body – for 5.17.2014 | Broadfork Farm
  3.  Lentil Salad with Moroccan Coconut Dressing | iFOODreal
  4.  Day Two | Dreaming in Green
  5.  All things green and good | dulse & maple

Leave a Comment

  • (will not be published)