5-Step Raw Kale Salad!

Add some green deliciousness to any meal (hey, even breakfast!) by learning how to whip up this simple (make-ahead approved) recipe for 5-Step Raw Kale Salad.

Go-To Recipe. I make this dish A LOT and love it because once you learn the basics you can change things up by adding in a wide variety of fresh veggies, roasted veggies, fresh fruit, dried fruit, nuts, seeds, pickled veggies, beans and other vegan goodies.

Raw Kale Salad. Yup, it still seems to be everywhere I look these days. And just in case you needed a reminder, kale is indeed PACKED with nutrients..

Whenever I think of raw kale salad I think of my friend Gena. You guys may remember a video we did a few years ago..

Gena introduced me to her massaged version of raw kale salad for our 'summer recipes' video shoot. The scene: We were smiling and happily running around doing our video shoot showcasing a few beloved vegan summer recipes when Gena said she would be making a massaged kale salad. I was thrilled because hey, I love raw kale salads! But wait, did she say "massaged" kale salad? I had kinda 'heard about' massaging kale but never seen it first hand. And then suddenly Gena was on camera with me, chattering away in my living room, wrist-deep in her bowl of salad massaging the heck out it! All those veggies and raw kale bits were getting some serious five-star spa-like pampering. If you watch the video you can see I was a little shocked by the hands-on-ed-ness of it. But ya, it tasted AMAZING.

..OK, I get it now! Do you massage your kale? Well I personally do not often do hands-on deep tissue to my raw kale salad leaves. I usually just do a vigorous fluff-n-fold-n-chill approach and let time do the 'softening' work. So I let my dressing-tossed kale sit in the fridge for about 1-8 hours (prep in the AM, eat by dinner) and by then the flavors are infused and the greens softened. Or for crunchy kale, you can eat ASAP.

THE SEED Vegan Experience!! Speaking of Gena, I am super excited that next month Gena and I will be doing a duo presentation on MY favorite topic: vegan smoothies! Demo included! We will be chatting up all things blogging, eating, vegan smoothie-making, Vitamix-loving and anything the audience wants to ask us a la Q&A sesh. This will be my first big presentation at a big "vegan" event so I am excited! I will also be hanging out at a Healthy Happy Life / Finding Vegan booth hopefully handing out recipes cards and maybe a few more goodies to remind people to buy my book 365 Vegan Smoothies which will go on sale shortly after the event. If you are in NYC please come say hi! I'd love to meet you! Buy 50% off tickets while they last!

But enough chatter, lets get kale-ing...

5-Step Kale Salad

Step 1. Wash your fresh kale greens. Run each thick leaf under warm to hot water and massage any grit away. Then refresh the leaves by running them all under ice cold water. (The hot and coldest settings on your tap will work.)

Step 2. Prep your ingredients. Remove the thick vein from your kale leaves and discard. (You could keep this on, but it is quite chewy.) Also prep your other veggies however you'd like. Chop, dice, cube, shred... Add the chopped kale and veggies to a large mixing bowl.

Step 3. Make your dressing. In a small bowl, whisk your dressing together.

Step 4. Toss! Add the dressing to your bowl of veggies and kale and start tossing! You could massage if you'd like :) Fluff and toss until the dressing is well absorbed into the greens and veggies.

Step 5. Chill it! Allow at least an hour for the dressing to really sink into the ingredients. Plus chilling everything makes it refreshing and tasty as a cold salad side. You can even make this salad the night before you serve it. Overnight chilling works! The greens should be eaten within 48 hours though.

Now for the recipe...

5-Step Kale Salad
vegan, makes 6 cups

4 cups chopped raw kale (about 1/2 small bunch)
3/4 cup shredded carrots
1 small avocado, diced
1/2 cup sweet onion, diced
2-3 Tbsp seeds or nuts (I added some mineral-rich pepitas)

*you can easily change up the veggie and other add-ins as desired.

Simple Sweet Tahini Dressing
2 Tbsp tahini
2 Tbsp maple syrup
3 Tbsp fresh lemon juice + pinch of zest
1 Tbsp extra virgin olive oil (optional)
2-3 pinches cayenne
pinch of salt + a few pinches of black pepper

(Make a double batch of dressing if you like your greens more heavily dressed)

Important notes:
* If you want to lighten up the dressing, substitute fresh orange juice for the EVOO.
* You can use raw agave syrup or brown rice syrup in place of maple if desired.
* Add a splash of tamari in place of the salt if you have it on hand!
* Be sure to stir stir stir first if your tahini settled with oil on top!
* Add a splash of apple cider vinegar if you'd like a perkier, more acidic dressing.
* I like to use pink Himalayan salt.
* Freshly finely chopped parsley is a very nice touch for this dressing.

source: healthy-happy-life.com



This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is prepared in one pot and is very easy to make. This blog post is kindly sponsored by SUNFOOD, all thoughts and opinions are my own.

Some people call it dal, dhal, dahl or daal. To me the name isn’t important, I just love this delicious creamy dish. If you often crave comfort meals, then you should give this lentil dal a try. The recipe is vegan, gluten-free, healthy, and satisfying. And the best thing is that it’s cooked in one pot!

This easy to make lentil dal is very creamy because it contains coconut milk which makes it rich and tasty. Of course, you could use any other plant-based milk or cream, however, in my opinion, it just won’t taste as good.

The flavorful spices will turn your kitchen into an Indian bazaar because of all the wonderful aromas. Seriously, I just love Indian spices, especially turmeric and cumin. They are so healthy and important for a good dal or curry.

I am sure you know how healthy turmeric is. It’s an incredible superfood with absolutely amazing health properties. It contains high levels of a powerful antioxidant called curcumin. Curcumin is activated by black pepper to increase its bioavailability and balance inflammation throughout the body. That’s why it’s important to not only consume turmeric on its own but always add some black pepper!

The best solution would be to use Sunfood’s Super Blend which not only contains black pepper, but also other spices like ginger root, cinnamon, cardamom, and a few other complementary ingredients like Boswellia, stevia, maca, and goji berry.

I love to make Golden Milk with this healthy Super Blend, but very often I also add it to curries and dal, like today.

  • Healthy
  • Vegan
  • Gluten-free
  • Dairy-free
  • High in antioxidants
  • Plant-based
  • Easy to make
  • Cooked in 1 pot

This lentil dal is seriously a great comfort food and I eat it quite often for dinner. However, it’s also great as meal prep and I love how versatile it is. You can eat it with (basmati) rice, potatoes or flatbread and it never gets boring.

1-Pot-Lentil Dal
Prep Time
10 mins
Cook/Chill Time
25 mins
Total Time
35 mins

This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.

Servings: 4 servings
  • 1 cup dry lentils, (*see recipe notes) (190 g)
  • 1 large finely diced carrot (*see recipe notes) (about 200 g)
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 red or green chili pepper, seeds removed
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce or coconut aminos
  • 3 cups vegetable broth (720 ml)
  • 1 cup canned coconut milk (*see recipe notes) (240 ml)
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • Sea salt and black pepper to taste
  • 1 tsp Sunfood's Golden Milk Super Blend (*see recipe notes)
  • 1/2 tsp red pepper flakes (optional)
  1. Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
  2. Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
  3. Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
  4. Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
  5. Serve warm with basmati rice, potatoes or flatbread, garnish with fresh herbs.

Recipe Notes
  • I typically use brown lentils which cook in about 20-25 minutes.
  • You can also use sweet potato instead of carrot.
  • It's possible to use any plant-based cream (like soy cream, oat cream etc) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk.
  • Sunfood's Super Blend is an amazing product on its own to make healthy Golden Milk but I also love adding it to Dal and Curries. It contains turmeric, black pepper, ginger, maca, goji berry, Boswellia, cinnamon, cardamom, and stevia. When I run out, I use 1 tsp of Sunfood's turmeric powder with a pinch of black pepper and 1/2 tsp of coconut sugar.

source : elavegan.com