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Savory Raw Kale Salad

Serves 2     adjust servings

Adapted from Raw Basics by Jenny Ross. Raw lacinato kale salads are fairly common these days, but if you've never tried one, you'll be surprised by how easy raw kale is to like. By cutting the kale into very thin ribbons and then massaging the avocado and olive oils into it with your very clean hands, you'll be making the kale both tender and flavorful without cooking it. Letting this salad sit, dressed, for a few minutes before eating it continues to tenderize the kale.


  • 1 bunch lacinato kale (also called Tuscan or dinosaur kale)
  • 1/2 cup salt-cured black olives, pitted
  • 1 ripe Haas avocado, diced
  • Juice of 1/2 lemon
  • 1 cup julienned cucumber (a mandoline works great here)
  • 1/2 cup raw nuts (walnuts, cashews or almonds)
  • Fine sea salt and freshly ground black pepper, for sprinkling


Wash the kale and strip the leaves from the stems, discarding stems. Stack the leaves one on top of the other and roll lengthwise into a cigar shape. Cut the cigar crosswise into 1/8- to 1/4-inch pieces, which will unroll into ribbons. Set kale aside.

Finely chop half the olives and leave the others whole. Place in a large mixing bowl, along with the avocado, lemon juice, cucumber, nuts, and a pinch of salt and pepper. Use a fork to smash some of the avocado pieces and blend the ingredients together.

Add the kale ribbons to the bowl and, using your very clean hands, give that kale a serious massage. Toss it to coat with dressing, and then rub the oils from the avocado and olives into the kale to soften it. Let salad sit for a few minutes, and serve.


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