Fresh Kale Salad
Written by Fred Schlichter   

Summer is the perfect time to savor the bountiful harvest of delicious garden-fresh vegetables. And what could be better than to enjoy them in the form of a colorful and healthy salad? This easy-to-make kale salad recipe combines the best of the summer produce in one delightful and very tasty dish. Vegan and oh-so-mouthwateringly-healthy, you will love it so much that you won’t be able to eat just one bowl!



Dressing Mix kale_sld_ingrdnts

2 T Lemon juice

2 T Bragg’s Liquid Aminos

2 T Olive oil

½ t Onion powder

¼ t Garlic powder (Or crushed garlic clove)


Salad Ingredients

6 Cups Kale (or 1 bunch)

¼ cup Quinoa grain, cooked

¼ cup Black Olives, sliced (not pictured)

3 T Raw Sunflower and/or Pepitas (Pumpkin Seeds)

3 Radishes, thinly sliced

2 Green onions, thinly sliced

2 Roma tomatoes, diced

1 Orange or Yellow pepper, diced



1. Combine all ingredients of the dressing mix in a blender or shaker. Mix well.


2. Prepare the kale ahead by washing, air-drying or patting dry. Remove the bitter stems and ribs. Chop the leaves into small pieces about the size of a quarter. If you have one, use a salad spinner to spin-dry the pieces. Transfer the chopped kale into a large mixing bowl.


3. Pour the dressing mix over the kale and massage the dressing gently into the kale with a wooden spoon or clean hands. Hands really do work best!


4. Add the quinoa and sunflower or pumpkin seeds. Chop or slice the remaining ingredients and add them to the kale. Stir well. Chill, serve, and enjoy!


kale_saladVariations: Use more or less of any ingredient per personal taste and preference, including the very flavorful dressing. Try almond slivers or slices, sesame seeds, onions, carrots, jicama, sprouts, etc. Use your imagination. It’s a salad … You can’t go wrong! Approximately 74 calories per cup Borrowed and Adapted from a Pioneer Memorial Visitor Luncheon




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