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Raw Kale Confetti Salad with Toasted Sunflower Seeds

Recipes »  Salad  »  Green Salads

Packed with nutrients a perfect summer salad

Yield: 4 Servings Ready in 25 minutes

Cuisine: AmericanMain Ingredient: Kale

(5, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 4 Servings
2 bunchesKale
2 tablespoonExtra virgin olive oil
1/8 teaspoonSea salt; plus more to taste
1 teaspoonGinger; grated
1/2 Avocado; chopped
3 tablespoonRed onion; finely chopped
3 tablespoonRed bell pepper; finely chopped
1 smallCarrot; grated
3 tablespoonSunflower seeds; toasted
1 tablespoonLemon juice
1 tablespoonLime juice

Raw Kale Confetti Salad with Toasted Sunflower Seeds Preparation

1. Remove stalks from Kale and discard. Chop leaves into small pieces and place in mixing bowl. Drizzle with olive oil and using your fingers, gently massage oil into leaves.

2. Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated. Set aside to marinate for 15 minutes.

3. Add onion, red pepper, carrot and sunflower seeds and toss. Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly. Season to taste with salt, massage one last time and serve.

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    • Calories Per Serving: 153
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    Raw Kale Confetti Salad with Toasted Sunflower Seeds Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Loved this salad! It's super tasty, fresh and crunchy!
    7 months, 2 weeks, 4 days, 20 hours, 26 minutes ago

    Tags

    1. Salads
    2. Side Dish
    3. No Cook
    4. Spring
    5. Summer

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