I think I am a master at making kale salad. Twenty years ago, I would say that I was more of a master of sauteed kale maker, still am by the way. So much so that my Haitian grandmother would request my kale; if you know anything about Haitian people, all foreign food is questionable. I know I had a winner. When I would see her drink the liquid like it was water on a hot summer day. This is also why I know I am a master kale salad maker, my salads have children deny trips to McDonald's (true story), and have people ask for seconds or even scraps bowls for salad.
I made this Kiwi Kale salad while I was in Brooklyn for a trip. I was staying with a friend, and I promised to make tons of vegan food as part of my stay. I wanted to make my Mandarin kale salad, but I did not have access to many of the ingredients. So this Kale Kiwi salad was born and is now a fan favorite.
Kale Kiwi Salad
Kale Kiwi Salad
Nzingah Oniwosan
4
15 minutes
10 minutes
296
vegan
Salad
This Kale Kiwi salad is packed with flavor and is a great way to taste the rainbow.
Ingredients
- 3 cups Kale Leaves (torn)
- 1 Avocado, chopped
- 1/2 cup Cherry Tomatoes, halved
- 1/4 cup Purple Cabbage, chopped
- 1 Red Bell Pepper, chopped
- 4 Kiwi (chopped)
- 1 Lime (juiced)
- 1/4 cup Extra Virgin Olive
- 1/2 tsp Sea Salt (to taste)
- 1/4 tsp Cayenne Pepper
- ¼ cup unsweetened dried cranberries
- ¼ sunflower seeds
- 1-2 tablespoon maple syrup
Directions
- Cut, chop, and or grate all the fruits and vegetables. Massage kale with a little olive oil until soft and bright green
- Add remaining ingredients in a bowl except kiwi. Add lime juice, olive oil, and apple cider vinegar. Massage ingredients
- Add cayenne and salt to taste. Add kiwi last.
