• 1 bunch dinosaur or lacinato kale, stems removed and discarded, leaves
thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Juice from 1 lemon
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, halved and
thinly sliced
  • 1 ripe avocado, cut into chunks
  • ½ cup raw pumpkin seeds

Raw Kale Salad with Pumpkin Seeds

Jennifer Brewer
  • Serves: 4 people
  • Calories per serving: 257


This salad brings out the best in kale, a phytonutrient-rich food that provides more immune-enhancing vitamin C than other leafy greens. Dark green dinosaur (Tuscan) kale is less bitter than its curly-leaf cousin, but either type will work. Crunchy pumpkin seeds serve as more than a garnish—they contain zinc, a mineral that regulates the production of infection-fighting white blood cells.

  1. In a large bowl, combine kale, olive oil, lemon juice, and a pinch of sea salt. Massage kale with your hands for a few minutes until it begins to break down and turn bright green.
  2. Add remaining ingredients and season to taste with sea salt and pepper; toss gently to combine. Serve cold or at room temperature.


PER SERVING: 257 cal, 21g fat (12g mono, 5g poly, 4g sat), 0mg chol, 6g protein, 12g carb, 3g fiber, 18mg sodium

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