Kale and Spring Vegetable Salad with Cilantro Parsley Dressing

Kale and Spring Vegetable Salad with Cilantro Parsley Dressing

I made this salad on Monday and it was awesome.  Over the weekend, I had a few gluten free vegan cupcakes from Miglet’s and some delish carrot cake cookies from my husband so I was feeling a little guilty.  Nothing that a nice spring salad could not solve :).

I usually just go in the kitchen and grab whatever vegetables are there and toss into a salad but I thought about all of you and decided to pay more attention to what was going into my salad so that I could share.  This salad was a hit.  Both the taste buds and my body thanked me!

The salad made two large entree size servings of vegetable goodness.  Kale is loaded with vitamin K, A, and C and is anti-inflammatory.  Kale is also a good vegan source of calcium.  Kale, cilantro, and parsley are detoxifying and loaded with antioxidants.  Cilantro is a powerful detoxifier used to cleanse the body of heavy metals and other toxic agents.  Parsley detoxifies the blood, kidneys, liver, and spleen.

There is no wonder why I felt awesome after eating this salad.  I can tout more about the benefits from these awesome spring vegetables but I think you get the point! If you want to know more, you can check out the benefits of radishes here.

What do you eat when you want a lighter healthier meal?

Kale and Spring Vegetable Salad with Cilantro Parsley Dressing

Ingredients:
3 loosely packed cups kale, chiffonade
2 baby leeks, white parts only, cut in half and sliced
1 celery stalk, cut down middle and sliced thin
1 medium roma tomato, seeded and chopped
3 small carrots, diced
3 small radishes, cut in half and sliced thin
1 avocado, chopped

Dressing Ingredients:
2 ounces lemon juice with pulp (about 1 large lemon)
1 tablespoon dates (about 1 small date)
1/8 tightly packed cup parsley, chopped
1/4 tightly packed cup cilantro, chopped
2 small pieces of ginger (each about the size of a garlic clove)
1 tablespoon tamari
3 ounces water

Directions:
Massage/tenderize kale and leeks in a bowl for a few minutes until bruised. Add all other ingredients except the avocado.

Place the dressing ingredients into a blender and blend.

Add about 1/2 of the dressing to the salad and toss. Add the avocado and serve.

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Becoming a healthy vegan was is still a challenge.
We hope the vegan recipes and info here helps you along your way.
Looking for more? Go to the Spring Vegan Recipes Section.

4 comments

  • Guillaume 5 years ago

    I was shocked at how good this is! I just made it for lunch and ate every bit of it! I had all the inigedrents on hand too. Today was my second day eating raw and I tasted the raw kale yesterday and I thought oh no! This is horrid! But I liked the salad here even better than a lettuce salad. Seriously more mouthfeel and flavor. I used curly kale and just rolled it up as best I could. A lot of it came out just finely chopped. Tasted NOTHING like raw. EXCELLENT RECIPE!

    • Cheyenne 5 years ago

      I am so happy that you enjoyed! Eating raw is so good for your body. Keep it up!

  • tracey christensen 4 years ago

    OMG that salad looks to die for I am going shopping for ingredients this week I just gotta try my 16 year old niece has turned vegan she has been trying for about a year now lately she showed signs of sicknesses and after a visit to Naturopathic doctor she has deficiencies due to this so help like this from others is more than appreciated as we all(the family) are trying to be supportive of her decision but to be honest vegan is really hard to cook for!!!

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