Detox Kale Salad Recipe

kale salad

This top 8 allergen free vegan detox kale salad recipe is exactly what you need when you’re craving your veggies. Topping with crispy chickpeas adds an added boost of protein, making this a perfect entree salad.

Jump to Detox Kale Salad Recipe

Kale can get a bad rap as a salad base. A lot people, my husband included, think that raw kale tastes bitter. The simple fix is to massage the kale. Put away your essential oils and Enja, I’m talking about rubbing the leaves. Squeeze the juice of half a lemon over roughly chopped kale, and gently rub and toss the kale for about 30 seconds. You’ll know the job is done when the volume of the kale has reduced. Set aside until ready to top your salad.

There are a couple of other key ingredients that make this salad pop- the pickled radishes and the crispy air fryer chickpeas. The pickled radishes are easier to make then it sounds. Thinly slice the radishes with a mandolin. Add red wine vinegar, sugar and a pinch of salt in a medium bowl, stirring to combine. Fold in the radishes and rest for 20-30 minutes. Follow my quick and easy crispy air fryer roasted chickpea recipe.

Yield: 4 servings

Prep time: 30 minutes

Cooking time: 5 minutes

Salad Ingredients

  • 3 large radishes
  • 6 tbsp red wine vinegar, divided
  • 2 tsp sugar
  • pinch of sea salt
  • 1 large carrot, shredded
  • 1/2 lemon
  • 1 large bunch of kale, roughly chopped, spines disgarded
  • 2 tsp honey or agave syrup
  • 1-1/2 tbsp olive oil
  • pinch of sea salt
  • 1/4 tsp pepper
  • 2/3 cup prepared roasted chickpeas
  • 1/4 cup micro greens

Salad Instructions

  1. Prepare the pickled radishes. Thinly slice with a mandolin. Combine 3 tablespoons of red wine vinegar, sugar and a pinch of salt in a medium bowl. Add sliced radishes, folding to cover in vinegar mixture. Set aside for 20-30 minutes, or up to 2 hours
  2. Massage the kale to soften. Place kale in large bowl and squeeze lemon juice over top. With your hands, gently rub and toss the kale for 30-60 seconds, or until volume has been reduced by a quarter. set aside
  3. Make the dressing by combining 3 tablespoons of red wine vinegar, honey (or agave if strictly vegan), olive oil, pepper and pinch of sea salt.
  4. To serve the salad, combine kale, prepared radishes, carrots and dressing, tossing to combine. Top with chickpeas and micro-greens and serve.

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