For all you avid salad lovers out there, this kale salad is definitely one for the books. The crisp, crunchy, and colourful medley of mixed greens will knock your socks off.
The vibrant colours and textures combine to make one mouth-watering bowl of awesome.
Sometimes I like bigger vocabulary words, but ‘awesome’ fits just fine today.
Did I mention it’s also a dressing-free salad?
*ducks at a flying bottle of ranch*
I personally dislike salad dressings. They’re just not my thing. Something about the texture doesn’t quite fit.
If you, however, enjoy a nice vinaigrette, or maybe a creamy sauce on your salad then go ahead and write that in on this recipe. I won’t judge you too harshly for messing with my dish.
Sautéed Kale Salad
Prep time
Cook time
Total time
Author: Live Run Eat Grow
Recipe type: Savory
Cuisine: Vegan
Serves: 3
Ingredients
- ½ bag fresh kale
- 2 tsp. coconut oil
- 1 tsp. garlic salt
- 1 ripe tomato
- ½ recipe of my oil/salt free potato chiplets
- 2 carrots, chopped
Instructions
- If using potato chiplets, you can find instructions on that post.
- In a large saucepan, melt the coconut oil over medium heat.
- Add in the kale, and sprinkle with garlic salt.
- Toss until the kale turns a vibrant green, and the stalks are easily punctured with a fork.
- Chop your tomato and carrots.
- In a large bowl, combine the kale, potatoes, tomatoes, and carrots and mix together.
- Serve immediately.
For the chiplets recipe, click here.
Much Love,Katherine Marie
My Bible Verse For Today:
“And he said: “Truly I tell you, unless you change and become like little children, you will never enter the kingdom of heaven.”
Matthew 18:3
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