Raw Kale Salad with Quinoa

Follow this simple recipe to relieve the bitter taste and rough consistency that kale typically imparts.
The secret is the tip of flash-freezing!*

2        bunches raw lacinato kale (green leaf)
2        lemons, juiced
1/4     red onion, minced
1/4     red bell pepper, minced
2        ripe tomatoes, cut into wedges
1        handful yellow and/or red cherry tomatoes, halved
1½     cups cooked quinoa
1/8     cup extra virgin olive oil (or flax oil)
ground pepper
Himalayan pink salt

The key to a great raw kale salad is to chop everything ultra fine. Using a sharp knife, remove the stems and begin slicing. Transfer to a large bowl and squeeze lemon juice over the top. Add onions and peppers to salad and begin tossing with olive oil (or flax oil) and salt and pepper.

Toss tomatoes into the salad mixture along with more olive oil. Add a generous amount of salt and pepper. Add quinoa, then transfer to the freezer for 5-10 minutes. *Flash-freezing breaks down the cell structure of the kale and softens it without depleting the nutrients. Return to room temperature. Serves up to 4.

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