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Rainbow Kale Salad

Rainbow Kale Salad

Have a salad that is beautiful both inside and out! This salad not only has vibrant colors that will make you happy, but also has feel-good food that will have your body thanking you. 

Organic Ingredients:

Optional toppings to make a meal:

  • roasted chicken or sprouted pumpkin seeds

How to Prepare:

  1. destem all kale leaves by cutting around the stem lengthwise on both sides, chop kale
  2. into small bite size pieces and place in large mixing bowl
  3. using half head of purple cabbage, chop & mix with kale
  4. using 1-2 tbsps of olive oil and a quick squeeze of lemon – massage oil and lemon juice
  5. using your hands into the kale and cabbage before adding other ingredients.
  6. peel carrots length wise to create long thin pieces, chop with knife if preferred
  7. chop cucumbers, peel beets & chop into small pieces as well

For the dressing:

  1. in a small blender cup: combine olive oil, lemon juice, honey, pinch of salt and one garlic
  2. clove (optional) for a bolder flavor – blend until smooth and creamy – add a tablespoon of water if consistency is too thick.

Serve & Enjoy!

  • Add sprouted pumpkin seeds or roasted chicken on top for a full meal or enjoy as a side salad alongside your favorite meal.




Rosalind Haley:

I would love to see a few gluten free and vegan ore-made bowls- ready to buy. So easy for you to make and deliver. Maybe a small for kids and females and larger size for males and athletes. Protein rich with tofu and/or beans and maybe Cashews or almonds.

Jul 02, 2018

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