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Marinated Kale Salad

Vegan | Gluten-Free | Paleo | Anti-Candida

Course Main Course, Salad, Side Dish
Servings 2


  • 1 large bunch of organic Lacinato kale about 4 cups
  • Zest and juice of one lemon
  • 1/3 cup sun-dried tomatoes in oil
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 cup pumpkin or sunflower seeds
  • 1/2 avocado diced


  1. Wash and dry kale leaves.  Remove the stems by holding the end of the stem with one hand and pulling the leaf off towards the top end with the other hand.  Set the stems aside for use at another time.  Chop kale leaves into bite-size pieces and place in large bowl.  Zest lemon over leaves and pour in the sun-dried tomatoes (allowing a little oil from the sun-dried tomato jar to go in as well).
  2. In a separate, smaller bowl, whisk together olive oil, lemon juice, apple cider vinegar, and sea salt.  Pour mixture over kale.*  Using your hands, massage the mixture into the leaves for about 2-3 minutes.  You will see and feel the kale getting softer in your hands.
  3. Finally, add the pumpkin or sunflower seeds and diced avocado on top.
  4. Taste for seasoning.

Recipe Notes

*If you are wary of overdressing, try pouring half of the mixture in at first, then adding more as needed.  There should be enough liquid to dress all the kale leaves, but not so much that it pools in the bottom of the bowl.