This kale salad is the perfect way to start the weekend off right and will give you the kick start you need to stay focused on your fitness goals… and it’s delicious too!

Weekend Glow Kale Salad

Yield: 4 servings


  • 1/2 large head of kale (about 4-6 cups)
  • 1 cup finely chopped red onion
  • 1/2 red bell pepper
  • 1/2-3/4 cup chopped carrot (2 small carrots)
  • 1 English cucumber (2 cups chopped halves)
  • 1 avocado, chopped
  • 1 & 1/4 cup chopped grape tomatoes (or other variety)
  • 1/2 cup mixed raisins and Goji berries
  • 1/4 cup hemp seed
  • 1/3 cup chopped walnuts


  • 1 batch of Lighten Up Tahini Dressing
  • Your desired fresh or dried herbs


1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup tahini
  • 3 to 4 tablespoons nutritional yeast, to taste
  • 3 to 4 tablespoons extra-virgin olive oil, to taste
  • 1/2 teaspoon fine sea salt

Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth.

3 tips for preparing raw kale:

1. Remove the stems when you plan on eating it raw (and some people remove the stems for cooking too-it’s personal preference). The stems are the bitter part of the plant. I used to always use the stems and wonder why my kale salads tasted ridiculously bitter. Now I just use the leaves and it always turns out wonderful to the palate.

2. Massage the dressing into the leaves and let it ‘marinate’ for at least 10-15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves which is especially important if you are using the curly variety. You don’t want it scratching your throat!

3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale as it is less



For more amazingly glowing recipes check out

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Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Utilizing your local Farmers Markets is one if the best ways to taste the wofarmers-market-veggiesnders of the summer growing season as part of your vegan diet plan.

We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette

Serves 4


For the salad:

  • 2 cups green kale, stems removed, chopped
  • 2 cups red Russian kale, stems removed, chopped
  • 1 cup organic blueberries
  • 1/3 cup sliced raw almonds
  • 1/2 cup radish, thin slice
  • 3 garlic scapes, fine chopped
  • Small handful fresh basil, rough chop
  • 2 cups ciabatta, 1-inch cubes
  • Few springs of rosemary, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Zest of ½ a lemon
  • 1 tsp agave nectar
  • ½ tsp poppy seeds
  • Pinch of salt
  • Pinch of black pepper


Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.

Add all ingredients for dressing in a mixing bowl and whisk together.

Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.

Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!


Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!

Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!

Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette