Category: Raw

20 Minute Meals, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, How-To, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Side Dish, Vegetarian

Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

BEFORE:
Massaged Kale Salad

AFTER:
Massaged Kale Salad

 

MASSAGED KALE SALAD
Makes 4 servings. 

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

SALAD ADD-INS
½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

  • Wash and dry each kale leaf.
  • Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
  • Reserve the stems for another meal or make Steam Sautéed Kale Stems.
  • Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
  • Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
  • Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
  • Toss in the salad add-ins.
  • Enjoy!

Massaged Kale Salad

20 Minute Meals, Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Side Dish, Vegetarian

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces
2 oranges – peeled, segmented and chopped
1 ½ cups jicama – julienned
1 cup red onion – chopped
¼ cup fennel – shaved
3 tbsp lime juice
1 tbsp orange zest
½ tsp salt

Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.

Refrigerate for one to two hours, allowing the flavors to blend into each other.

Serve with grilled salmon or steak.

Enjoy!

Cucumber Orange SaladCucumber Orange Salad

Cucumber Orange Salad
Serves 6
A fresh cucumber salad with shaved fennel and oranges.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 cups cucumber - seeded and chopped into 1” pieces
  2. 2 oranges - peeled, segmented and chopped
  3. 1 ½ cups jicama - julienned
  4. 1 cup red onion - chopped
  5. ¼ cup fennel - shaved
  6. 3 tbsp lime juice
  7. 1 tbsp orange zest
  8. ½ tsp salt
Instructions
  1. Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.
  2. Refrigerate for one to two hours, allowing the flavors to blend into each other.
  3. Serve with grilled salmon or steak.
  4. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
Cucumber Orange Salad

20 Minute Meals, Dairy-free, Dessert, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Sauce, Side Dish, Vegetarian

Spicy Green Goddess Salad

Makes 4 servings.

6 cups mixed salad greens
1 red onion – thinly sliced

DRESSING
Makes 1 cup.

½ cup fresh arugula
½ cup fresh spinach
1 tsp anchovy paste
½ cup plain coconut yogurt
¼ avocado
1 tbsp lemon juice
1 tsp garlic – minced
¼ tsp salt
¼ tsp black pepper


Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined.

Toss the dressing with the greens and onion. Serve immediately.

Enjoy!

Spicy Green Goddess Salad

Spicy Green Goddess Salad
Serves 4
Spicy arugula adds zip to this dairy-free green goddess dressing.
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 6 cups mixed salad greens
  2. 1 red onion - thinly sliced
  3. DRESSING
  4. Makes 1 cup.
  5. ½ cup fresh arugula
  6. ½ cup fresh spinach
  7. 1 tsp anchovy paste
  8. ½ cup plain coconut yogurt
  9. ¼ avocado
1 tbsp lemon juice 
1 tsp garlic - minced 
¼ tsp salt
  10. ¼ tsp black pepper
Instructions
  1. Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined.
  2. Toss the dressing with the greens and onion. Serve immediately.
  3. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
Spicy Green Goddess Salad