Tropical Lime Kale Salad

A raw kale salad recipe with raw jicama, red onions and a fresh pineapple, lime salad dressing.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 1

Ingredients

Salad Ingredients

  • 300 grams (approximately ½ of a medium) jicama, peeled and cut, matchstick style
  • ½ small red onion, thinly sliced
  • 1 head kale, chopped and run under hot water, massaging for 20-30 seconds
  • ¼ cup chopped fresh cilantro
  • Pinch sea salt
  • Freshly ground pepper, to taste

Pineapple Lime Salad Dressing

  • 1 cup cubed pineapple – 180 grams
  • 2 tablespoons lime juice (about 1 lime)
  • Grated lime peel from ½ lime
  • 1 teaspoon grape seed oil
  • 1 garlic clove
  • Dash of cayenne pepper

Instructions

  1. Combine salad ingredients in a large bowl. Toss to combine and set aside.
  2. In the jug of your blender or food processor, add pineapple lime salad dressing ingredients. Blend until smooth, about 30 seconds.
  3. Pour the dressing over the salad and eat right away, or chill in the fridge. It’ll marinade while it’s in the fridge, too!
  4. Can be kept in the fridge for up to 3 days.

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Nutrition Information Per Serving

  • Calories: 406
  • Calories from Fat: 64
  • Total Fat: 7.1
  • Saturated Fat: 1 g
  • Sodium: 366 mg
  • Carbs: 84 g
  • Dietary Fiber: 23.7 g
  • Net Carbs: 60.3 g
  • Sugars: 25.1 g
  • Protein: 12.8 g