Best Quick Mix Kale Salad Raw Recipes

SUPER SIMPLE RAW KALE SALAD

Steps:

• Place the kale in a large bowl. Using clean hands, squeeze the avocado half into the bowl and continue massaging the avocado into the kale until the leaves relax and are all coated in avocado-about five minutes.
• Squeeze in the half of lemon juice, season with salt and pepper and then toss to coat. Serve as is or top with other yummy salad toppings.

EASY MASSAGED KALE SALAD (15 MINUTES!)

Steps:

• Once you've rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don't have to remove the stem completely (we actually enjoy the top 2/3 in the salad), but be sure to compost or reserve the larger bottom stalks for DIY vegetable broth.
• Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
• Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
• Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days - sometimes longer.)
• To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but also find that they sauté nicely (even with the dressing and chickpeas) if you're looking for a cooked version.

RAW KALE SALAD

Steps:

• 1. In a large bowl, add kale pieces oil and salt. With clean hands, massage and rub kale for a good minute OR until kale has been completely covered with oil and is soft. Next add avocado and mix/mush with hands, making sure kale has been completely covered. ( I like to leave some avocado whole) Next add onion, tomato, red onion, cilantro and pepper. Toss gently with either your hands or utensils. You can eat right away or feel free to refrigerate prior to eating.

QUICK MIX KALE SALAD (RAW RECIPE)

Steps:

• Toss together salad ingredients.
• Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL).
• Garnish with fresh herbs.