Kale Salad

Today’s recipe is a favorite of mine. It’s always a hit when I demonstrate this salad in my raw food classes and at potlucks. It is not a salad to eat on the go as it requires time to chew thoroughly and enjoy its delicious flavor. It makes a fabulous salad for Christmas dinner more so when you add pomegranate arils into it. I like to add some savoy cabbage, my favorite winter cabbage. It is sweet and soft unlike the green winter cabbage. I added pumpkin seeds for more nutrition and especially zinc that is problematic to get on a raw food diet.

Fall and winter are the perfect seasons to eat kale as it becomes sweeter in colder weather. It survives big frost and revives with above 0°C temperature.

Ingredients:Kale Salad

1 bunch kale or 4 cups, packed

2 cups savoy cabbage

1 pomegranate arils – the seeds

1 handful of sunflower sprouts (optional)

1 tsp olive oil

½ tsp salt

Juice of 1 ½ lemon about 3 tbsp

2 small or 1 ½ medium avocado

2 tbsp pumpkin, sunflower or hemp seeds (optional)


1.    Grab each kale leaf by the base with one hand and with the other hand strip the leaf off the stem.

2.    Pack the leaves on a chopping board and slice thinly with a chef’s knife. Place in a salad bowl.

3.    Slice the cabbage thinly and add to bowl.

4.    Add the avocado, olive oil, salt, and lemon juice and start massaging the kale with clean hands.It will reduce at least in half.

5.    Cut your pomegranate in half and take each half and make 4 cuts with your knife on the skin.Open up the fruit and release the arils. Add the arils to the bowl.

6.    Add the pumpkin seeds and stir to mix.

7.    Enjoy.

Serves 2 as a complete meal or 4 as a side dish.