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Shredded Kale Salad

Shredded Kale Salad

Serves 2 happy vegans as a main dish or 4 lucky dinner guests as a side salad


1 bunch lacinato (or tuscan) kale
2 large carrots
⅓ cup apple juice sweetened dried cranberries
⅓ cup toasted pumpkin seeds
½ cup plain crunchy chickpeas
½ cup Avocado Vinaigrette

  1. Wash and dry kale and carrots.
  2. Remove woody stems from kale and compost. Shred leaves into small strips using a knife. Toss into a big bowl. Pour in ¼ cup Avocado Vinaigrette and massage till the kale softens and says “Oh la la!” If you don’t hear your kale, don’t fret, it will still be fantastic.
  3. Shred carrots with a grater. Add into salad with cranberries, toasted pumpkin seeds and crunchy chickpeas**.
  4. Finish tossing the salad with the rest of the Avocado Vinaigrette, or enough to your liking. We won’t judge if you use half of the bottle!
  5. This salad typically never even makes it to a plate, we serve it sitting side by side with a couple of forks.

**Pro Tip – Making this ahead of time? Good idea! But leave out the pumpkin seeds and crunchy chickpeas until your guests arrive, then toss them in. Keeps everything crisp.

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