• Crunchy Kale Salad Recipe

    This Crunchy Kale Salad recipe is a great way pack more veggies into your day!

    Crunchy Kale Salad | stupideasypaleo.com

    Vegetables are nutrient-dense and incredibly diverse in flavor and texture. I try to eat a balance between raw and cooked veggies every day for variety – raw veggies require almost no prep!

     
    This salad is pretty simple to prepare and is a good one for taking to potlucks or parties because it’s hardy and stands up to a couple hours sitting out without getting soggy. To make prepping julienned veggies easier, I have a very inexpensive peeler like this one here.

    Crunchy Kale Salad Recipe

    Preparation 15 mins 2017-03-29T00:15:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves Serves 2     adjust servings

    Ingredients

    • 1 medium bunch kale (lacinato / dino kale works very well here)
    • 1 carrot, julienned
    • 1/2 cup golden beets, julienned
    • Zest of 1 lemon
    • Juice of 1 to 1.5 lemons
    • 1 tbsp olive oil
    • Sea salt and black pepper, to taste
    • 1/4 cup chopped nuts

    Instructions

    1. Cut the kale leaves thinly. I cut them down the middle along the vein, then stack them and thinly slice them into ribbons. Place into a large bowl.
    2. Add the julienned carrot and beets, lemon juice and zest, olive oil, salt and pepper to the kale. Stir thoroughly to combine.
    3. For best results, allow the salad to sit for at least 30 minutes before serving. The veggies will soften just a bit.
    4. Top with chopped nuts for a bit more crunch.

    by

    Crunchy Kale Salad | stupideasypaleo.com
    Crunchy Kale Salad Recipe
    Prep time:
    Total time:
    Serves: Serves 2
    Ingredients
    • 1 medium bunch kale (lacinato / dino kale works very well here)
    • 1 carrot, julienned
    • 1/2 cup golden beets, julienned
    • Zest of 1 lemon
    • Juice of 1 to 1.5 lemons
    • 1 tbsp olive oil
    • Sea salt and black pepper, to taste
    • 1/4 cup chopped nuts
    Instructions
    1. Cut the kale leaves thinly. I cut them down the middle along the vein, then stack them and thinly slice them into ribbons. Place into a large bowl.
    2. Add the julienned carrot and beets, lemon juice and zest, olive oil, salt and pepper to the kale. Stir thoroughly to combine.
    3. For best results, allow the salad to sit for at least 30 minutes before serving. The veggies will soften just a bit.
    4. Top with chopped nuts for a bit more crunch.

     

    What’s your favorite kale recipe?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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