Fresh greens smothered in a vegan salad dressing made creamy with avocado and almond milk.
Hallie Klecker is a cookbook author and Certified Nutrition Educator. She is the creator of the gluten-free website Daily Bites, where she shares her passion for cooking with natural foods. In her cookbooks, Super Healthy Cookies and The Pure Kitchen, and her e-book, Crazy for Kale, she transforms clean, unprocessed ingredients into delicious meals and treats.
When I think of spring, my mind immediately jumps to fresh salads, vibrant smoothies, cleansing juices, and an abundance of raw foods. As the warmer months approach, vegetables take center stage at most of my meals. Over the years, I’ve even fallen head over heels for leafy greens. (Three cheers for kale!)
But it wasn’t always this way. I didn’t grow up loving salads or guzzling green drinks. Becoming a natural foodie—or what I like to call a “nutrient seeker”—has been a progression for me that has taken many years.
I’ve learned that the most positive transformations in life—the ones that have the most longevity and bring the most joy—don’t happen overnight. They’re not quick. They’re not always easy. But they’re worth it!
In the spirit of sharing my irrevocable love for greens with you, I thought I’d share my Green Goddess Kale Slaw. If you’re skeptical about dark leafy greens—especially the head honchos like kale—then I’ve got a great tip for you: just add avocado.
Much like chocolate, avocados make just about everything better!
If you’d like to turn this slaw into a main meal, just add some cooked chicken (or chickpeas and quinoa for a vegan version).
I’ve served this salad at several of my cooking classes. The response from students is almost always something like, “Whoa! I thought I was going to hate this, but it’s delicious!”One woman even told me recently that while she doesn’t cook and probably won’t start any time soon, she will without a doubt be making this salad for all of her summer potlucks.
I hope you enjoy it as much as I do!
- 5 cups chopped kale
- 2 cups finely chopped broccoli florets
- ¾ cup thinly sliced scallions
- 1 medium carrot, peeled and shredded
- ¼ cup pumpkin seeds
- Handful of sprouts (alfalfa, broccoli, etc.)
- ½ medium ripe avocado, pitted
- ½ cup unsweetened non-dairy milk (I use homemade almond milk)
- 2 tablespoons fresh lemon juice
- 2 tablespoons coconut nectar or 2
medjooldates *see note
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Sea salt and black pepper, to taste
- In a large bowl, combine the kale, broccoli, scallions, and carrot. Reserve the pumpkin seeds and sprouts for garnish.
- Now, make the dressing by scooping the avocado flesh into a blender or food processor. Add the milk, lemon juice, coconut nectar (or
medjooldates), vinegar, olive oil, and mustard.
- Pour the dressing over the salad and toss to coat thoroughly. Season to taste with salt and pepper.
- Garnish plates of the salad with the sprouts and pumpkin seeds.
View nutrition information (once on page, scroll down)
Thank you, Hallie!
So many people in our community are new to healthy living. It would be so super cool if today, we all supported each other by posting some of our favorite ways to prepare SALAD.
What ingredients do you put in your salad? What homemade dressing have you tried?
I’ve been addicted to this homemade BBQ salad dressing –>> get the recipe here.