Marinated Kale Salad

Kale is "in". Whether it is kale in smoothies, kale as chips, or kale in salads, it seems we can't get enough of this green cruciferous vegetable. 

This salad is simple, tasty and a great way to get the green stuff into you. Use colourful carrots if you can find them to brighten up the dish. 

Serves 1. 


1/2 head of lacinato kale 

1/4 cup of chopped cabbage

2 carrots, shaved into ribbons

1/2 ripe avocado

Juice of 1/2 fresh lemon

Generous drizzle of olive oil

Sea salt and pepper


Chop kale and cabbage into small pieces and place into a large salad bowl. Squeeze the lemon over and drizzle with a generous amount of olive oil. "Massage" the kale mixture with your hands for around 1 minute, ensuring all the kale and cabbage leaves are covered by the olive oil lemon dressing. 

Place in the refrigerator for at least 1 hour prior to eating to allow the kale to marinate. The olive oil and lemon acts to soften the leaves, making the two veggies easier to eat.

When ready to eat, add in shaved carrot ribbons and top with half a sliced avocado. Top with sea salt and cracked black pepper and serve immediately. 


Gluten free | Vegan | Raw | Paleo