simple kale salad

WITH HONEY MUSTARD VINAIGRETTE

Who doesn’t love a simple massaged kale salad? The trick here is to get your hands dirty (well, wash them first, then dive in) and massage the kale with high-quality olive oil and a generous pinch of Himalayan pink salt. This is one of our regular go-to salads. It’s delicious on its own or with our Chipotle Lime Salmon.

Yield 2–4 servings
Prep Time 15 minutes
Cook Time None
CLEANSE

1 bunch kale, trimmed, stems removed, cut into fine ribbons

½ tbsp olive oil

¼ tsp Himalayan pink salt, or to taste

1 cup shredded red cabbage

1 cup grated carrots

¼ red onion, thinly sliced

2 ripe avocados, chopped

Freshly ground black pepper, to taste

For the dressing

¼ cup olive oil

1½ tsp honey

3 tbsp Dijon mustard

2 tbsp freshly squeezed lemon juice

¼ tsp Himalayan pink salt, or to taste

1   Place the kale in a large salad bowl, and add the olive oil and salt. Using your hands, massage the kale lightly for about 30 seconds. Set aside.

2   To make the dressing, in a small bowl, whisk together all dressing ingredients.

3   Add the cabbage, carrots, onion, and avocados to the kale, and toss to combine. Pour the dressing over the salad, and toss well. Season with pepper to taste.

SALADS

how to build a salad

Our big and bountiful “meal-sized” salads begin with a large bowl filled with fresh greens. We then add an array of colorful veggies and sprouts, a plant or animal protein, and a creamy salad dressing.