Kale salad with pepper and nuts

This salad is insane. So simple, yet one of the tastiest salads ever. And…extremely healthy. A similar recipe was recommended on my current detox, but I made a few changes.


  • 3 cups shredded kale
  • 1/2 large red pepper, thinly sliced
  • 1 carrot chopped into coins
  • 1/4 cup chopped parsley
  • 1/4 small onion finely diced
  • 3 tablespoon sunflower seeds
  • 3 tablespoon hemp seeds
  • 1 tablespoon dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Bragg’s apple cider vinegar
  • coarse salt and black pepper

In a small bowl, whisk dijon mustard, olive oil, apple cider vinegar, salt and pepper together.

In a larger bowl, toss all other ingredients together. Pour dressing over salad and toss. Chill for at least 20 minutes. The recipe says that it makes 4 servings, but I could have eaten the whole thing. I didn’t, but could have.

The best thing is that this salad last for a few days even after the dressing is on it because the kale is so hearty.


3 responses

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