Kale Salad

Kale Salad

Friends of ours who eat incredibly healthy were telling me this is one of their favorite health foods.  I have been hesitant to try it for the simple fact that kale on its own tastes very ‘green’ to me.  I certainly love the fact that it is the healthiest green we can put in our bodies but was never really fond of its taste.  After trying this recipe, this is now my all-time favorite salad.  My boys loved it too.  The original recipe is called the Weekend Glow Kale Salad from the www.ohsheglows.com food blog and for the health benefits you receive, I certainly hope you and your family give it a try!

Weekend Glow Kale Salad

Yield: 4 servings


  • 1/2 large head of kale (about 4-6 cups)
  • 1 cup finely chopped red onion
  • 1/2 red bell pepper
  • 1/2-3/4 cup chopped carrot (2 small carrots)
  • 1 English cucumber (2 cups chopped halves)
  • 1 avocado, chopped
  • 1 & 1/4 cup chopped grape tomatoes (or other variety)
  • 1/2 cup mixed raisins and Goji berries
  • 1/4 cup hemp seed
  • 1/3 cup chopped walnuts
  • Your desired fresh or dried herbs


1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

Dressing: 1 batch of Lightened Up Tahini-Lemon Dressing

(also from the www.ohsheglows.com blog)

Yield: Just under 1 cup of dressing


  • 1/4 cup Tahini
  • 2 garlic cloves**
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup Nutritional yeast or a bit more, to taste
  • 2-4 tbsp Extra virgin olive oil, to taste
  • 1 tsp kosher salt + freshly ground black pepper, or to taste (Herbamare is great as well)
  • 3 tbsp water, or as needed

**If you find garlic difficult to digest, you can reduce this amount and simply substitute with a few scoops of hummus that already has some garlic in it.  This will make the dressing a little more creamy.  You can then add a little more olive oil to get the desired dressing thickness.


1. In a food processor (I use my Magic Bullet), add all ingredients and process until smooth. Makes just under 1 cup.