Paleo Kale Salad

This Paleo Kalle Salad is made with lacinato kale. avocado, snow peas, and hemp seeds in a light Asian ginger sesame dressing. Whole30, Keto, and vegan-friendly kale salad goes well with any main dishes and will help you eat more dark leafy greens!

Why you’ll love this salad

This Whole30, Keto, and Vegan friendly Paleo Triple green kale salad has become one of my go-to side dishes lately.

Kale is full of antioxidants, vitamins, fiber …etc and I’m excited to bring a new flavor to your dinner table and help you eat more dark leafy greens !  ❤️

Different ways to prepare Lacinato Kale

Strip the leaf along the stem or use a small pairing knife to cut along each side of the center stem.

Stak a few leaves and roll them up to slice into small pieces.

Follow the instructions below to massage the Kale for a few minutes in order to rub the oil into the leaves. They turn from pale to a deeper emerald green color. Quite gorgeous, aren’t they ?

Be sure to sprinkle some hemp seeds to add more nutrition and texture to the mouthfeel.

I hope you’ll fall in love with this delicious and gorgeous Paleo Triple Green Kale Salad. When you are in the grocery store next, be sure to grab a bunch of Lacinato Kale and start adding all the superfood deliciousness to your dinner table!

If you’d like to learn more about the benefits of eating Kale, check out this article for 26 science-backed health benefits of eating kale!

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Recipe Card

Paleo Triple Green Kale Salad Recipe

4.95 from 19 votes

By ChihYu Smith

Prep: 14 minutes mins

Cook: 1 minute min

Total: 15 minutes mins

Servings: 4 people

Paleo triple green kale salad ! Healthy easy Kale salad recipe with avocado, snow peas, and hemp seeds in light Asian soy-free ginger sesame dressing. Whole30, Keto, and vegan friendly. Follow the instructions to make this easy and delicious everyday healthy kale side dish to help you eat more leafy greens !

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Ingredients  

1x2x3x

Part 1 –

• ▢ 8-10 oz. Lacinato kale aka tuscan kale, slice to small pieces
• ▢ 2 tsp toasted sesame oil
• ▢ 2 tsp extra virgin olive oil alt. flaxseed oil
• ▢ 2 small garlic cloves grated or crushed
• ▢ 1 tsp grated fresh ginger
• ▢ Pinch of coarse sea salt

Part 2 –

• ▢ Snow peas chopped, large handful
• ▢ 2 tsp coconut aminos
• ▢ 2 tsp aged balsamic vinegar
• ▢ 1 ripe avocado sliced
• ▢ Scallions chopped, small handful
• ▢ Orange zest use a microplane
• ▢ Sprinkle with hemp seeds as much as you like

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Instructions 

• Rinse and wash the kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into smaller pieces.
• Combine chopped kale leaves with all the ingredients under “Part 1”. Use clean hands to gently massage the kale, rubbing the oil into the leaves for a few seconds.
• Add “Part 2” of the ingredients. Give a quick toss and serve in room temperature or slightly chilled.

Nutrition

Calories: 135kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Sodium: 48mg, Potassium: 522mg, Fiber: 3g, Sugar: 1g, Vitamin A: 5740IU, Vitamin C: 73.5mg, Calcium: 94mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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