Raw Vegan Kale Salad
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.
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