Kale Salad with Avocado and Pumpkin Seeds - raw/vegan recipe!

Dark green dinosaur (Tuscan) kale is less bitter than its curly-leaf cousin, but either type will work. Pumpkin seeds add a seasonal crunch.


  • 1 bunch dinosaur or lacinato kale, stems removed and discarded, leaves thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Juice from 1 lemon
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, halved and thinly sliced
  • 1 ripe avocado, cut into chunks
  • 1/4 - 1/2 cup raw (or toasted) pumpkin seeds


In a large bowl, combine kale, olive oil, lemon juice, and a pinch of sea salt. Massage kale with your hands for a few minutes until it begins to soften and turn bright-dark green. Add remaining ingredients and season to taste with sea salt and pepper; toss gently to combine.

Serve cold or at room temperature.

PER SERVING: 257 cal, 21g fat (12g mono, 5g poly, 4g sat), 0mg chol, 6g protein, 12g carb, 3g fiber, 18mg sodium

Recipe courtesy of Jennifer Brewer at DeliciousLiving.com, found here.

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