Raw Kale Salad with Sweet Cider Vinaigrette


This salad is so delicious that even people who shudder at the thought of eating kale (let alone enjoying it) will love it.  Removing the leaves from the stems and then massaging them with olive oil and sea salt reduces the amount of bitterness, thus making the kale more palatable for those who typically can't tolerate it.  The flavors, textures, and colors of the ingredients complement each other nicely. This is going to become your new favorite salad.

Serves 6

Salad Ingredients:


  • Sea Salt (Celtic or Himalayan)

Dressing Ingredients:


  • 1/2 c Flax oil
  • 1 clove Garlic
  • Pinch Sea Salt (Celtic or Himalayan)
  • 2 drops stevia or a tiny bit of maple syrup or agave nectar to sweeten
  • Dried Basil (to taste)**
  • Dried Oregano (to taste)**

**Italian Seasoning can be used instead of Basil and Oregano


  1. Massage the kale w/ olive oil and sea salt for 1-2 minutes
  2. Add raspberries, pine nuts and feta
  3. Pour dressing onto salad (amount up to you) and toss
  4. Let salad sit in fridge for at least an hour to enhance the flavor

Recipe adapted from the recipe of the same name created by Christa Orecchio of The Whole Journey