kale-saladIf you’re new to kale, or thinking about trying it, or trying to introduce it to your kids, here’s a super yummy, yet easy salad you can make to introduce it gently.

Just use the proportions given and make as large or as small a salad as you wish:

Cranberry Kale Salad

Half kale (stems and any large ribs/threads removed)
Half romaine lettuce
Chopped tomatoes
Chopped cucumber
Chopped avocado
Raisins or cranberries
Crumbled goat cheese or grated raw cheddar
Optional Protein Boost: add flaked salmon, or chopped egg, or diced chicken

– Toss with desired amount of Balsamic Udo’s Salad dressing

Balsamic Udo’s Salad Dressing

1/4 cup organic extra virgin olive oil
1/2 cup Udo’s oil (or cold-pressed flax oil)
1/4 cup balsamic vinegar (or use Apple Cider Vingegar if you really like a pungent vinegar taste)
1/4 tsp. garlic powder
1/8 tsp. onion powder
1-2 tsp maple syrup (or pinch of stevia) – kids like it sweeter
Black pepper to taste

– This dressing keeps well in the fridge for a long time (vinegar is a preservative) – store in a glass jam jar with an airtight lid.

Yummy Cranberry Kale Salad – for Beginners!

4 thoughts on “Yummy Cranberry Kale Salad – for Beginners!

  • The best way to make raw kale palatable, massage it with oil (breaks down cell walls). So maybe do that 1st with some of the dressing olive oil (1 tbsp)

  • Awesome tip Kate! Do you need to massage the leaves (before cutting/tearing) with your fingers? Or is it okay to just stir well with a spoon and kind of mash them a bit with oil?

  • I find it best to massage the kale after you’ve removed the stems/large veins and have torn it into bite size pieces and placed it into a bowl. It’s much easier to tear without the oil. No need to massage the romaine.

    You’ll want to use your hands to massage the oil into/onto the kale. Using your hands when making/creating food provides a direct connection between you and your kale/food transferring your love and energy into the food. Seems to taste better that way.

  • I had kale salad from a restaurant and it was chopped into extra small pieces and mixed with oils and spice. I don’t know what all, but it was really good!

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