Best Raw Kale Salad Recipes

RAW KALE SALAD WITH FETA, APPLES, AND PECANS

Steps:

• Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
• Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

RAW KALE SALAD WITH TAHINI DRESSING

Steps:

• Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
• Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
• Add desired amount of dressing to salad and toss to mix.
• Enjoy!

RAW KALE SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
• While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
• Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
• Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE

Steps:

• Combine the four salad ingredients in a large bowl.
• Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
• Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
• This is even better the next day and hold up well w/o wilting.
• NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!

RAW TUSCAN KALE SALAD WITH PECORINO

Steps:

• Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
• If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
• Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
• Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

CHEF JOHN'S RAW KALE SALAD

Steps:

• Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
• Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
• Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

RAW KALE SALAD

Steps:

• Chop the kale into thin ribbons (almost like a chiffonade).
• Drizzle the kale with olive oil and sprinkle with salt.
• Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
• Add the lime juice, vinegar, onion and orange.
• Allow to marinate for 10 minutes.
• Serve.

RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE

Steps:

• Place the kale in a non-reactive bowl.
• Whisk the vinaigrette ingredients together and pour over the kale.
• Cover and set aside for 1 hour.
• Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
• Enjoy!

RAW KALE AND BRUSSELS SPROUT SALAD

Steps:

• Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
• Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
• Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.

RAW TUSCAN KALE SALAD

Steps:

• Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

RAW KALE SALAD WITH POMEGRANATE AND TOASTED WALNUTS

Steps:

• Rub kale with olive oil, lime juice, and ginger until well coated.
• Add pomegranate seeds, red onion, and walnuts and toss. Season with coarse salt and pepper.

RAW TUSCAN KALE SALAD WITH PECORINO

Steps:

• 1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. 2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. 3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). 4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

ASIAN RAW KALE SALAD

Steps:

• 1. First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender. 2. Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale. 3. Throw the kale into a bowl, drizzle in the salad dressing (don't skimp), and toss thoroughly. 4. Add the avocado, carrots, cabbage and red onion. 5. Top with cilantro and a big sprinkle of sesame seeds. Enjoy! Notes This dressing keeps well for about four days in the fridge. I actually think it tastes better after refrigerating overnight.

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.

RAW KALE SALAD

Steps:

• 1. Wash and cut kale into bite size pieces. 2. Mix well the olive oil, garlic, vinegar and salt. 3. Drizzle over kale and then toss with the sun-dried tomatoes and pine nuts. 4. Place in a serving bowl and garnish with the cheese.

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.

RAW KALE SALAD WITH GOUDA, PEAR, AND WALNUTS

Steps:

• Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes.
• In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine.

RAW KALE BREAKFAST SALAD

Steps:

• Bring a small pot of water to a boil. Add eggs. Remove from heat; let stand for 15 minutes. Transfer eggs to a bowl of ice water to cool, about 5 minutes. Drain and chop.
• Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Blot with paper towels to remove grease. Chop into small pieces.
• Remove thick stems from kale. Chop leaves into thin, ribbon-like pieces. Place in a large bowl, pour in balsamic vinaigrette, and toss until evenly coated. Add eggs, bacon, Muscat grapes, parsley, salt, and pepper; toss well. Add 1/4 cup plus 2 tablespoons pumpkin seeds and Parmesan cheese; toss well.