Kale Rainbow Detox Salad with Lemon Vinaigrette
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- For the Vinaigrette:
- Juice of 3 lemons (about 1/2 cup)
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon sugar, if desired to sweeten it up
- salt and black pepper, to taste
- For the salad:
- 2 bunches kale (about 6-8 cups), desteemed and finely chopped
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup shredded carrots
- 1/2 small red onion, diced
- 1/2 cup chopped cilantro
- 1/3 cup chopped parsley
- 1/4 cup roasted almonds
- 1/2 avocado, diced
How would you rate this recipe?
Preparation
Step 1
To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
Step 2
In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley.
Step 3
Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
Step 4
Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy!
Step 5
Save recipe for the next time?
