Colorful & Nutrient Packed Kale Salad

Meal prep is such a time saver. One good chop session and I’m set for veggie bowls all week. When hunger hits, it’s an easy peasy toss in a bowl, and I have a delicious nutrient packed salad ready to be devoured!

The base of this salad is kale. I washed the leaves, stripped them from the stem, then patted dry and tore them up into bite size piece.

Then I drizzled a bit of extra virgin olive oil and freshly squeezed lemon juice onto the kale and massaged the leaves with my hands until the they became silky soft and slightly wilted.

Then I cleaned by beets and radishes and chopped away. I left them chunky, nice and crunchy!

The first batch I made, I used whole carrots and shredded them. This round, I went with a bit more convenience and bought shredded carrots. I also add in organic dried cranberries, pepitas (roasted pumpkin seeds) and slices of avocado. I’d recommend waiting to slice the avocado until you are ready to eat. If you slice it before hand, it’ll turn brown because of an enzyme in the avocados, which causes the flesh to oxidize when exposed to air.

And done. Delicious, flavor packed, and full of yummy nutrition that makes me feel wonderful! I also made a batch of fresh and zingy carrot ginger dressing to go on top. So good.

Colorful & Nutrient Packed Kale Salad

  • Servings: 5
  • Difficulty: easy
  • Print


  • Bunch of kale (washed & torn into bite size pieces)
  • Radishes (diced/shredded)
  • Beets (diced/shredded)
  • Carrots (shredded)
  • Avocado
  • Organic dried cranberries
  • Pepitas (roasted)
  • Fresh lemon juice
  • Extra virgin olive oil
  • Dressing (optional – I made this dressing)


  1. Prep all of your ingredients (wash, chop, shred) and place into separate bowls (keeping perishables in the refrigerator).
  2. When you are ready to make your bowl, get out all the ingredients and let’s start putting it together!
  3. Start off with only kale in the bowl. Drizzle on olive oil and a bit of freshly squeezed lemon juice, then massage the kale with your fingers until the leaves become silky soft and slightly wilted.
  4. Top the kale with chopped beets, sliced radish, shredded carrots, avocado, dried cranberries and pepitas.
  5. Additionally, you can add in your favorite dressing, or this carrot ginger dressing, which compliments this salad perfectly!
  6. Enjoy!

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