Green Goddess Kale Slaw

by November 2, 2018

Fresh greens smothered in a vegan salad dressing made creamy with avocado and almond milk.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




Salad Ingredients

  • 5 cups chopped kale
  • 2 cups finely chopped broccoli florets
  • 3/4 cup thinly sliced scallions
  • 1 medium carrot, peeled and shredded
  • 1/4 cup pumpkin seeds
  • Handful of sprouts (alfalfa, broccoli, etc.)

Dressing Ingredients

  • 1/2 medium ripe avocado, pitted
  • 1/2 cup unsweetened non-dairy milk (I use homemade almond milk)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coconut nectar or 2 medjool dates *see note
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Sea salt and black pepper, to taste


  1. In a large bowl, combine the kale, broccoli, scallions, and carrot. Reserve the pumpkin seeds and sprouts for garnish.
  2. Now, make the dressing by scooping the avocado flesh into a blender or food processor. Add the milk, lemon juice, coconut nectar (or medjool dates), vinegar, olive oil, and mustard.
  3. Pour the dressing over the salad and toss to coat thoroughly. Season to taste with salt and pepper.
  4. Garnish plates of the salad with the sprouts and pumpkin seeds.


Coconut Nectar – to make this recipe comply with Vibrant Life Cleanse Program, swap out the coconut nectar for pitted medjool dates.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

19.9 g

Saturated Fat:

8.7 g


88 mg


28.8 g

Dietary Fiber:

6.1 g

Net Carbs:

22.7 g


11.9 g


7.7 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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