Kale Obsession Continues – Kale Confetti Salad

I’m developing a little Kale-ction… a collection of kale recipes that I love as much as this Goat Cheese Salad.  A friend  is urging me to try Martha Stewart’s Kale Lasagna, so I’ve added that to the list.   This Raw Kale Confetti Salad has been a hit with everyone who has ventured to try the very dark leaves in my salad bowl — from my bacon-loving sister (Love U Madly) to my clean food loving sister, my five-year old and both of his grandmas. I even made this salad by request for our family’s Passover seder. Phew! Is that enough endorsements?

I credit Terry Walters’ dressing process that makes this salad so good – first, you massage the leaves with olive oil to break down the kale a bit, then you “massage” in chunks of very ripe avocado, sea salt and grated ginger. After the salad marinates for 15 minutes, you add the toppings and lemon AND lime juice. You don’t need much oil, so this one is exceptionally healthy.

Prep Time: 15 minutes

Ingredients (Serves 4)

This is how my ingredients look.

And this is how Noah’s looks (with a few PB&J hearts)

  • 2 bunches kale (about 4 heaping cups chopped)
  • 2 tablespoons extra virgin olive oil
  • 1⁄8 teaspoon sea salt, plus more to taste
  • 1 teaspoon grated fresh ginger
  • 1⁄2 avocado, peeled, pitted and chopped
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons finely chopped red bell pepper
  • 1 small carrot, grated
  • 3 tablespoons toasted sunflower seeds or pepitas
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice


Remove stalks from kale and discard. Chop leaves into small pieces and place in mixing bowl. Drizzle with olive oil and, using your fingers, gently massage oil into leaves. Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated. Set aside to marinate for 15 minutes.

You can chop your veggies and toast the pepitas while you wait for the massage to relax the kale.  My kids love watching these pop like popcorn in the toaster.  I love that once every fifteen times I toast nuts and seeds, I manage NOT to burn them.

Add onion, red pepper, carrot and pumpkin seeds, and toss. This is my favorite part.

Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly. Season to taste with salt, massage one last time and serve.

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  1. Barbara Sadowsky says:

    Love it! Need to try making it myself!

  2. Melvina says:

    Uncle Bernie and I were in Lexington, Ma this past weekend and he had kale and collard greens at dinner for the first time, at a restaurant called Nourish.

    I have been reading your posts on kale and he has been reading various newspaper articles on the excellent nutritional value of both vegetables.
    I certainly will try to make today’s recipe….yummy!


  3. Thise recipe sounds wonderful! I love kale and am looking forward to giving this a try!

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