Rainbow Raw Kale Salad
In the culinary world, kale may be a passé ingredient but among my family and friends, kale will always remain a very popular vegetable. While trends may come and go, there is no arguing the numerous health benefits of this leafy vegetable so I’m always trying to come up with delicious, simple ways of presenting it. This “Rainbow” Raw Kale Salad uses the best of seasonal produce- mixing organic purple kale with green kale for a gorgeous vibrant salad. Dressed very simply with fresh orange juice and a drizzle of olive oil, the leaves soak up the dressing, resulting in a citrusy, fresh and light salad.

1/2 head purple kale chopped thinly, washed & drained (roughly 3 heaping cups)
1/2 head green kale chopped thinly, washed & drained (roughly 3 heaping cups)
1 scallion thinly sliced
1/2 cup fresh orange juice
3/4 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon red chili pepper flakes (optional)
2 tablespoon olive oil
Chopped chili pepper to garnish (optional)


Place the chopped kale in a large mixing bowl along with the scallion.

In a small bowl, whisk together the fresh orange juice, salt, pepper, chili pepper flakes (if using) and the olive oil until thoroughly combined. Pour over the kale and toss together until well mixed. Allow the kale to marinate or about 5 minutes before tossing once again and resting for another 5 minutes. Serve immediately.

Tip: Don’t dress the salad too far ahead of time as the kale leaves will get too soggy.

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