Provider Farm

From our fields, for your family

Raw Kale Salad

You really can't imagine how good this salad is until you've tried it.
  • 4 cups chopped raw kale (about 1/2 small bunch)
  • 3/4 cup shredded carrots
  • 1 small avocado, diced
  • 1/2 cup sweet onion, diced
  • 2-3 Tbsp seeds or nuts (I added some mineral-rich pepitas)


Simple Sweet Tahini Dressing

  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • 3 Tbsp fresh lemon juice + pinch of zest
  • 1 Tbsp extra virgin olive oil (optional)
  • 2-3 pinches cayenne pinch of salt
  • a few pinches of black pepper

Step 1. Wash your fresh kale greens. Run each thick leaf under warm to hot water and massage any grit away. Then refresh the leaves by running them all under ice cold water. (The hot and coldest settings on your tap will work.)

Step 2. Prep your ingredients. Remove the thick vein from your kale leaves and discard. (You could keep this on, but it is quite chewy.) Also prep your other veggies however you'd like. Chop, dice, cube, shred... Add the chopped kale and veggies to a large mixing bowl.

Step 3. Make your dressing. In a small bowl, whisk your dressing together.

Step 4. Toss! Add the dressing to your bowl of veggies and kale and start tossing! You could massage if you'd like :) Fluff and toss until the dressing is well absorbed into the greens and veggies.

Step 5. Chill it! Allow at least an hour for the dressing to really sink into the ingredients. Plus chilling everything makes it refreshing and tasty as a cold salad side. You can even make this salad the night before you serve it. Overnight chilling works! The greens should be eaten within 48 hours though.

Makes 6 cups