The lovely green and purple colors in this kale salad make it a favorite dish to serve for guests. I also love how simple yet flavorful this salad is. It’s the hazelnuts that really make it for me. If you have hazelnut oil on hand, a light drizzle will take it to the next level.
- Prep Time
- 2-4 ServingsServings
- 2 large bunches flat or curly kale, stems removed and finely chopped
- 1 avocado, cubed
- 3 tablespoons (44 ml) lemon juice
- 1 teaspoon sea salt
- 1 cup (70 g) shredded purple cabbage
- 1/2 cup (88 g) chopped hazelnuts
- 2 tablespoons (17 g) capers
Place the chopped kale in a bowl with avocado, lemon juice, and sea salt and massage it very well until the avocado becomes creamy and the kale becomes tender. Add cabbage, hazelnuts, and capers and toss well. Add additional seasonings or avocado if needed and serve. The salad will keep for one day.
Health Note: I haven’t met a raw foodist yet who doesn’t include kale in their top three favorite ingredients list. Because of its dense nutrient profile, I like to stick kale in everything from juices to smoothies to salads. It’s extremely high in bone–building vitamin k, antioxidants vitamin a and C, manganese and fiber, and is well regarded, along with other cruciferous vegetables, as an anticancer food. Its high sulfur content aids in the cellular detoxification process, which makes it the perfect cleansing food.