Celedra’s Most Delicious Kale Salad Recipe

October 14, 2010 By: celedra Category: Mind Body Spirit, Raw Food, Recipes

First, I am not a cook.  I am an un-cook – whatever that is. This is so delicious and spontaneous.  This recipe is a starting point – you simply cannot go wrong!  Whatever veggies you have in the fridge, add.


1 large bunch dinosaur kale
1/2 head of chinese cabbage, grated
1 avocado
dash black pepper
1 red bell pepper, stemmed, seeded, and diced
lots of cherry tomatoes, but in half
1 ear of corn, cut corn from stalk
3 tablespoons raisins


olive oil, cashew butter, mustard, agave, balsamic vinegar, pepper and salt

Remove the stems from the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Chop of the cabbage and add to bowl.  Now the fun part: take the avocado and smoosh it in your hands (clean) until it is totally mushy and then massage it into the kale and cabbage.  Take your time and enjoy! Mix dressing ingredients and add to salad.  Gently toss to mix. Throw in some pepper, maybe some cumin and a touch of Celtic salt. Yield: 2-4 servings.

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1 Comments to “Celedra’s Most Delicious Kale Salad Recipe”

  1. Cool! Do you think my gunea-pigs could eat it with me?


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