Kale Salad with Citrus Shallot Vinaigrette

Kale Salad with Citrus Shallot Vinaigrette

Eat Heal Glow


My best tips for preparing raw kale:
Remove the stems, and chop into small pieces.

  1. Massage the kale under hot water for several minutes to soften.
  2. Massage the dressing into the leaves and let it marinate for at least 10-15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves, which is especially important if you are using the curly variety.
  3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale, as it is less bitter.


1 bunch of kale

1 avocado

1/3 cup slivered almonds

4 chopped dates or ¼ cup raisins

Ingredients for the Vinaigrette:

Juice of 1 lemon

1-teaspoon Bragg’s liquid aminos or ½ teaspoon sea salt

Pinch if red chili flakes

1 tablespoon


Mix all of the ingredients for the vinaigrette in a mason jar and shake well until creamy. Massage into the chopped kale and let sit for 15 minutes to soften the kale. Add avocado, dates and almonds. Enjoy!


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