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5 from 1 vote

Raw Kale Salad Recipe

A simple, delicious and highly nutritious Paleo kale salad with added blueberries, pomegranate seeds, almonds and fresh mint.
Course Salad
Cuisine American
Keyword kale, raw, salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 549kcal
Cost 10

Ingredients

  • 3 bunches of fresh kale
  • 1 cup fresh blueberries
  • 2 medium carrots grated
  • ½ cup pomegranate seed
  • ⅓ cup sliced almonds
  • ⅓ cup raw pumpkin seeds
  • 1 tablespoon fresh mint chopped

Balsamic Vinaigrette Ingredients

  • ¾ cup balsamic vinegar
  • 1 clove garlic crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon Dijon or homemade mustard
  • ¾ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions

  • Rinse the kale and spin it or pat it with paper towels until dry. Place in a large serving bowl and top with the remaining ingredients.
    3 bunches of fresh kale, 1 cup fresh blueberries, 2 medium carrots, ½ cup pomegranate seed, ⅓ cup sliced almonds, ⅓ cup raw pumpkin seeds, 1 tablespoon fresh mint
  • In a small bowl, whisk together all the ingredients for the vinaigrette. Whisk immediately before serving to ensure that the olive oil and vinegar haven’t separated.
    ¾ cup balsamic vinegar, 1 clove garlic, 1 teaspoon dried oregano, 2 teaspoon Dijon or homemade mustard, ¾ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
  • Pour the vinaigrette evenly on the salad. Toss well and serve.

Nutrition

Calories: 549kcal | Carbohydrates: 26g | Protein: 6g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Sodium: 70mg | Potassium: 490mg | Fiber: 6g | Sugar: 16g | Vitamin A: 9449IU | Vitamin C: 48mg | Calcium: 170mg | Iron: 3mg