Saturday, March 16, 2013

Raw Kale and Broccoli Salad

This recipe comes from The Healthy Vegan 
Prep time: 15 minutes
Makes enough for 4.


  • 1 lime, juiced
  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp maple syrup (or another sweetener)
  • 4 stems of kale, chopped
  • 1 cup broccoli, chopped
  • 1 green (or red) pepper, chopped
  • 1 avocado, chopped*
  • sea salt, I used Himalayan salt


  1. Juice the lime into a jar and add the vinegar, oil, mustard and maple syrup. Sprinkle a pinch of salt in, put a lid on it and shake. Leave the dressing aside for the flavors to combine while you assemble the salad.
  2. Chop the kale and put it into a large salad bowl. Sprinkle a pinch of salt over it, and massage it with your hands until it starts to wilt. Add the broccoli, pepper and avocado to the bowl. Massage again with a pinch of salt to soften their flavors. (NOTE: I used too much salt the first time I made this dish and it was saltier than I would have liked.  Next time, less salt.)
  3. Pour some of the dressing over the salad, toss and serve. 
* NOTE: If you don't have an avocado, try this salad with some white beans to replace the soft texture in this salad. Marinate the beans in the dressing to give them a flavorful punch.

The first time I made this dish I served it with a New York strip steak, sweet potatoes and a salad.  Delicious!!! combination.  Next time I want to pair with marinated mushrooms. (BD 3/17/13).

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