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Nutty Kale Salad

by SusySedano  |  Jul 14, 2012

Nutty Kale Salad
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It was love at first bite for nutritionist Stephanie Pedersen and this powerhouse salad! “I first tasted a version of this at my sister-in-law's home and couldn't stop eating it! It was my first experience with raw kale, and I was hooked,” she says. Just one serving delivers about 8 grams of protein, tons of belly-filling fiber, 420 percent of your daily vitamin A, 275 percent of your daily vitamin C, and a hit of powerful antioxidants, Pedersen says. Plus, this salad is super versatile—add a handful of raisins or pumpkin seeds, change up the nut butter, or add some jalapeno for a spicy kick.



  • 4 1/2 cups Kale
  • 1/4 cup Organic Peanut Butter
  • 1 clove Garlic
  • 1 tbsp Syrups, Maple
  • 2 tbsp Shoyu
  • 1/4 cup Rice Vinegar
  • 1 tsp Ground Cumin


1 Ingredients:
2 bunches kale, de-veined (the smoother kale varieties such as dinosaur or red Russian are easiest to work with, but ruffled kale can also be used with delicious results, Pedersen says)
3 /4 cup smooth natural peanut butter, almond butter, cashew butter, sunflower butter, or other nut butter
4 garlic clove, minced
5 tablespoon maple syrup, agave, or honey
6 tablespoons gluten-free shoyu or Tamari soy sauce
7 /4 cup rice vinegar
8 teaspoon dried ginger or cumin (or both)
9 Optional: 2-4 tablespoons chopped nuts, raisins, seeds, avocado, or grated carrot for garnish
11 Directions:
12 Stack the kale leaves on top of each other and roll into a tube. Make 1/4-inch cuts along the length of the tube, creating thin kale ribbons. Place kale in a large bowl. Combine remaining ingredients, whisking until smooth (or blend together in a blender). Pour dressing over kale and toss thoroughly to coat all leaves. Allow to sit 2 hours before serving to soften the kale. Garnish if desired.
14 Makes 6 servings
16 Per serving (1 cup, made with peanut butter): 180 Calories, 8g fat, 22g carbohydrates
  tephanie Pedersen, author, style expert, and holistic health counselor