GF Recipes, Healthy Living

Colorful Kale Salad

11 Comments 21 September 2011

Colorful Kale Salad

Have you had your kale lately?  We’ve eaten so much kale this week that I would actually believe it if you told me that I was starting to turn green!  We’ve been blending kale in smoothies and juicing it in our new juicer.  But I’ve also been loving marinated kale salads. Drizzling chopped kale with lemon juice, red wine vinegar, olive oil, and an herb of your choice makes a delicious and healthy salad with amazing antioxidant and anti-inflammatory benefits.

This salad has a refreshing crunch with the addition of cucumbers.  The protein in kale on its own is 2.2 grams per cup, but I boosted the protein content of this salad by adding garbanzo beans.  And who doesn’t love to eat a pretty salad?

Colorful Kale Salad

by Heather


  • 3 c. finely sliced kale leaves, chiffonade cut
  • 1 cucumber, finely chopped
  • 1 yellow pepper, sliced
  • 1-2 tomatoes, sliced
  • 1/4 c. finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 c. parsley, coarsely chopped
  • 2-3 sprigs of thyme leaves
  • 3 T. red wine vinegar
  • 1 T. olive oil
  • juice of 1/2 lemon
  • 1 15 oz. can garbanzo beans
  • 1 small can sliced black olives


1.  Chiffonade kale by rolling the leaves into a tight bundle.  Cut bundled leaves in thin slices, which will open into pretty ribbons.

2.  Chop all other vegetables and combine them with the kale ribbons.

3.  Add all remaining ingredients and toss to coat.

4.  Refrigerate for at least an hour before serving.

Serves 6-8

Have you eaten your kale lately?

How do you like to prepare it?

What is your favorite raw green?

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Your Comments

11 Comments so far

  1. Oh, YUM! I am seriously trying this… I may even post a photo or two of my attempts… :)

  2. Maggie says:

    This is such a beautiful salad! I love all the different textures too :) Chiffonade might be one of my favorite words.

    • Heather says:

      Ha! Maggie, that’s awesome. I just love the pretty little ribbons. Once I learned that kale didn’t have to look like chunks of lettuce I fell in love with the technique.

  3. Thanks for coming to the Lunchbox Love party! I’ve been trying to add more kale into my repertoire, so this comes at the perfect time :)

  4. Looks really good, so many pretty colors too :) We love kale, we use it in soups and smoothies!


  1. Weekly Gluten-Free Roundup – September 25, 2011 « Celiac Kitchen Witch - 25. Sep, 2011

    […] […]

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    […] Colorful Kale Salad […]

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    […] no secret. I’m absolutely crazy for kale. I blend it into smoothies, chop it into salads, and dehydrate it into kale chips all the time. That’s why I’m so excited to have my […]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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