Easy Recipe
Prep Time
10 minutes

Serve this nutrient-dense kale salad with baked salmon and cooked quinoa for a balanced meal. You can vary the ingredients in this recipe to what you have on hand. Replace the currants with raisins and the oregano with fresh basil. The pine nuts could be replaced with sunflower seeds or pumpkin seeds to save money (pine nuts can be a bit pricey). This salad serves 2 adults and a few small children. You may want to double it if serving to a larger number of people. It needs to be eaten the day it is made so don't make any extra for the next day.

Read more about this recipe on the blog.

Raw Mediterranean Kale Salad



2 bunches kale thinly sliced
½ cups Zante currants
6 tablespoons pine nuts
1 cups cherry tomatoes cut into halves


¼ cups extra virgin olive oil
¼ cups freshly squeezed lemon juice
2 cloves garlic crushed
2 tablespoons chopped fresh oregano
½ teaspoons sea salt
freshly ground black pepper