Kale Rainbow Salad

Alright! Are you guys ready to take your salad game up a notch??  This Kale Rainbow Salad came about one day when I decided to experiment a little and combine different fruits that I love.  One flash of inspiration, a little bit of tinkering, and voila, a salad was born!  It’s definitely been a hit, and has become my ‘go-to’ salad for dinner parties and potlucks (somehow I’m always the one they put in charge of bringing the salad... go figure!).  I’ve been asked for the recipe every single time I’ve made it, so I definitely think I’m onto something here!  

For those of you thinking, “Kale? Thanks, but no thanks!”, you definitely need to give this recipe a try!  It’s incredibly flavourful without any of the bitterness or toughness that most people usually associate with kale.  The keys are to finely shred and massage the kale (which helps to break down the fibres, making it so much easier to chew and digest), and the honey-tahini dressing (which softens the kale and coats it with a wonderful flavour).  The result is a delicious kale salad that’s still chock full of nutrients and a fun mix of flavours.

I really love the combination of the fresh & flavourful ingredients (mango, mint and coriander) with the rich & creamy Honey Tahini dressing, not to mention the seeds which give it such a great crunch.  

Unlike so many other types of greens, the kale won’t wilt after you prepare it (so long as you don’t add the dressing) so you can easily prepare a large batch to have on hand for the next few days.  You can also make a larger batch of the dressing as it will also keep nicely in the fridge for a few days (plus, it goes nicely with other salads as well)

Ingredients

Salad

  • 1 bunch of Kale
  • 2 tsp Olive Oil
  • 1 tsp Sea Salt
  • 1 Zucchini (cut or spiralized)
  • 1 Pink Lady Apple (cut into small cubes)
  • 1 Green Mango (cut into matchstick size pieces)
  • 1 Pomegranate (seeded)
  • ½ cup fresh Mint (finely chopped)
  • ½ cup fresh Coriander (finely chopped)
  • ¼ cup Pumpkin Seeds
  • ¼ cup Sunflower Seeds
  • 2 tbsp Hemp Seeds

Honey Tahini Dressing

  • ⅔ cups Olive Oil
  • ½ lemon (juiced)
  • ⅓ cup Apple Cider Vinegar
  • 1 clove Garlic
  • 1 tbsp Honey
  • 1 tbsp Tahini
  • Salt/Pepper

Recipe

Check out the Video Below to see a step by step on how to make it  ;)

In a large bowl, rip the kale leaves from the stem.  Use your fingers to shred them into small bite-sized pieces.  Add the olive oil and sea salt and massage into the kale for about a minute. Feel a bit weird about massaging a leafy vegetable, but do it anyways  ;)

Add in the rest of the salad ingredients and set aside.

For the dressing, I like to just put everything together into a medium-sized mason jar.  Add the olive oil, lemon juice, and apple cider vinegar into the jar. MInce the garlic and also add it to the jar, along with the honey and tahini paste. Add salt and pepper to taste. Close the jar tightly and shake it like a polaroid picture ;) The tahini is thick so be sure it breaks down and gets incorporated into the dressing.

Pour the dressing over the salad when ready to eat.  Enjoy!