Another take on raw kale salad

I entered a local online bake sale via Instagram yesterday. I baked my mom’s Toffee Bars recipe. Fingers crossed! In order to counter the amount of sugar I consumed yesterday, I needed something savory and, a bit more nutritious (hey, I had to sample the bars!). Enter, my go-to lunch when working from home: raw kale salad with random raw vegetables and toasted spicy hazelnuts (these are the DuChilly variety which don’t have that bitter taste and are quite addictive. I got them in Seattle at Pike Place Market last Fall when I was there with Mary). The key is after chopping the dino kale, massage the olive oil into the mix so you can evenly coat the kale and not use so much oil.

A Few Notes

In this instance, I used a orange pepper. Previously, I used red and yellow, just because I’ve been hooked on the sweetness of peppers lately and, for color. (Yea, I’m weird like that). I’ve also used the florets of the broccoli before, but tend to like using the stalks instead because I like their crispness. Lately, I’ve used roasted, spicy hazelnuts in this salad, but, raw ones or almonds work too. Overall, I want a crisp, light, and colorful salad to remind me of warmer days. As for the olive oil and red wine vinegar, use your best judgment. I tend to like a lighter, not heavy dressing on the salad.

Raw Kale Salad

  • 1 bunch of Lactino Kale, washed, chopped
  • 2 carrots, sliced
  • 1 broccoli stalk, trimmed, sliced
  • 4-5 radishes, chopped
  • 1/2 of a orange pepper (or red or yellow for color), diced
  • 1 Half of an avocado, diced
  • 1/4 C. toasted hazelnuts (or almonds), chopped
  • 1/3 C garbanzo beans
  • 1 TB, plus a splash of extra virgin olive oil
  • A few dashes of red wine vinegar

Rinse the kale and then finely chop it, add to your bowl. At this point I add a few dashes of olive oil and then massage it into the kale leaves so they are coated. Add remaining ingredients, toss with more olive oil if needed and another dash or so of red wine vinegar.

Kitchen Sink Kale Salad

Sometimes I just want a crunchy salad for dinner. I know, I’m SO exciting that way. I realize that kale is pretty much played out around here, but it’s still nutritious and I still love it. So, sue me. This salad comes together quickly and is best with a nice glass of white…or red, or whatever you prefer.


  • 1 pkg. mixed kale
  • 1/2C sugar snap peas
  • 1/2C radishes, thinly sliced
  • 1/2C carrots, thinly sliced
  • 1 ear grilled corn, cut off cob
  • 1/2 avocado, cubed
  • 1/4C toasted almonds, chopped
  • 1/2C chickpeas
  • 1/8 – 1/4C finely grated Pecorino (optional)
  • 1TB Extra Virgin Olive Oil


Juice of one lemon, a couple quick drizzles of extra virgin olive oil (if needed) and a splash of white balsamic vinegar—all to taste.

I find it helps if I massage the olive oil into the kale leaves before adding the other ingredients, that way, you use less oil and all the leaves are evenly coated. If you find you need more olive oil, then add sparingly before tossing the salad. Oh, and I’ve been “grilling” an ear of corn directly on my gas stove burner. Brilliant, I tell you!