Vegan Gluten-Free Kale Salad

Vegan Gluten-Free Kale Salad

Once you make a Kale Salad, you won’t make any other. This salad lasts for days in a refrigerator and doesn’t go soggy, so it’s excellent for meal planning for the week. I love to throw some pomegranate on the top of it as the red seeds look lovely against the green leaves of the kale.  

Once you try this Kale Salad, you won't need any other salad. The recipe is simple, yet packed with so much flavour and nutrition. The salad is made with two bunches of fresh kale, extra virgin olive oil, grated fresh ginger, chopped avocado, and lemon juice. The best part about this salad is that you can add any ingredients of your choice, such as garlic, basil, mint, red onion, olives, cannellini beans, seeds, nuts, tomatoes, snow peas, sweetcorn, carrot, cucumber, bell pepper, pomegranate, orange, apple, or strawberry.

I personally loved adding some pomegranate seeds on top of my salad for a pop of colour and sweetness. The red seeds looked so lovely against the green leaves of the kale. What's great about this salad is that it lasts for days in the refrigerator without getting soggy, making it perfect for meal planning for the week.

To prepare the kale salad, I removed the stalks and chopped the kale into pieces. Then, I added the olive oil, ginger, avocado, and lemon juice to the kale and mixed it all together with my hands. As I mixed it, the kale softened and filled less of the bowl, making it easier to digest. I also added a pinch of sea salt to the dish for some extra flavour.

Overall, this kale salad was a hit, and I highly recommend trying it out for yourself!

Ingredients:

2 bunches kale

2 tbsp. extra virgin olive oil

1 tsp. grated fresh ginger

1 avocado, peeled, pitted and chopped

2 tbsp. lemon juice

Sea salt to taste (optional)

You can add any items of your choosing to the Kale Salad. For example:

• clove of garlic crushed / chopped

• basil

• mint

• red onion

• olives

• cannellini beans

• seeds and nuts

• tomatoes

• snow peas

• sweetcorn

• carrot

• cucumber

• bell pepper

• pomegranate

• orange

• apple

• strawberry

Method:

Prepare the kale. You can remove the stalks if you wish or chop all of it into pieces and place in a bowl.

Add the olive oil, ginger, avocado, and lemon juice to the kale and mix with your hands.

As you mix it the kale will soften and fill less of the bowl. This makes the kale easier to digest.

Add any other ingredients you wish. Mix them in to distribute them evenly before setting it aside for at least 15 minutes.

Add salt to the dish if you require.

Additional Notes:

Why not try lime and lemon in this delicious salad. Simply add some of both to it.

See below for serving suggestions. I have served this as a meal on its own or as a side salad. It’s also fantastic in wraps.

Equipment Used:

Bowl

Spoon

Knife

Chopping board

Peeler.

Recipe courtesy of Gluten-Free Dairy-Free Family