Raw Vegan Kale Salad

Dive into the world of raw vegan cuisine with this tantalizing recipe for Kale Salad. Bursting with vibrant colors and flavors, this salad is a delightful addition to any dinner table.

Imagine savoring each bite of crisp kale leaves, tossed in a zesty lemon dressing and paired with crunchy almonds and sweet cranberries. This salad is not only delicious but also incredibly nutritious, packed with vitamins, minerals, and antioxidants.

Whether enjoyed as a light dinner or a refreshing side dish, this kale salad is sure to leave you feeling energized and satisfied.

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Cuisine: Vegan, Raw

Ingredients:

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional toppings: avocado slices, cherry tomatoes, cucumber slices

Equipment/Utensils Required:

• Mixing bowl
• Whisk
• Salad tongs or fork

Instructions:

1. Place the torn kale leaves in a large mixing bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the kale leaves and use salad tongs or a fork to massage the dressing into the kale leaves for about 2-3 minutes, or until the leaves are well coated and slightly softened.
4. Add the sliced almonds and dried cranberries to the bowl and toss to combine.
5. Divide the salad into serving bowls and top with optional toppings such as avocado slices, cherry tomatoes, or cucumber slices.
6. Serve immediately and enjoy the fresh, vibrant flavors of this raw vegan kale salad!

Nutritional Information (per serving):

1. Calories: 160
2. Total Fat: 10g
3. Saturated Fat: 1g
4. Carbohydrates: 15g
5. Fiber: 3g
6. Protein: 4g

Raw Vegan Kale Salad

jenny

Imagine savoring each bite of crisp kale leaves, tossed in a zesty lemon dressing and paired with crunchy almonds and sweet cranberries. This salad is not only delicious but also incredibly nutritious, packed with vitamins, minerals, and antioxidants. Whether enjoyed as a light dinner or a refreshing side dish, this kale salad is sure to leave you feeling energized and satisfied.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine vegan

Servings 4 servings

Calories 160 kcal

Ingredients

  

• 1 bunch kale stems removed and leaves torn into bite-sized pieces
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional toppings: avocado slices cherry tomatoes, cucumber slices

Instructions

 

• Place the torn kale leaves in a large mixing bowl.
• In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
• Pour the dressing over the kale leaves and use salad tongs or a fork to massage the dressing into the kale leaves for about 2-3 minutes, or until the leaves are well coated and slightly softened.
• Add the sliced almonds and dried cranberries to the bowl and toss to combine.
• Divide the salad into serving bowls and top with optional toppings such as avocado slices, cherry tomatoes, or cucumber slices.
• Serve immediately and enjoy the fresh, vibrant flavors of this raw vegan kale salad!

Notes

Nutritional Information (per serving):

• Calories: 160
• Total Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 4g

Keyword Kale, Nutritious, Raw, Salad, vegan