Rainbow Kale Salad

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Ahhh yes. More cherries! And this time we're packing them into this crunchy + sweet Rainbow Kale Salad. It's all I want for lunch, for the rest of summer.

Curly kale for a Rainbow Kale Salad recipe | Edible Perspective

Can I tell you about my marble obsession in photos lately? I'm only about 4 years late to the game of using marble in food photos. By this time it's probably out of style, but I'm pretending otherwise. It has such a soft feel but at the same time makes food pop!

And moving this slab around in my kitchen is totally going to tone my upper body. It is HEAV-EE!

massaged kale for Rainbow Kale Salad | Edible Perspective

So, yah. Marble.

And kale salad!

I'm so 2011!

assembling the Rainbow Kale Salad with a simple lemon dressing | Edible Perspective

This salad packs a mean crunch but is also bursting with juice from the fresh blueberries and cherries. They're some of my favorite summer salad additions. The dressing is simple, tangy, and sweet!

You can hoard all for yourself for 2 days of lunch, or double the recipe and take it along to a cookout! 

Rainbow Kale Salad | Edible Perspective

Print Recipe!

Rainbow Kale Salad

gluten-free, vegan // yields 2-3 large servings

for the salad:

  • 1 bunch curly kale, stems removed  
  • 2 medium carrots, julienne
  • 1 large broccoli stem, outer layer peeled + julienne
  • 1 cup blueberries
  • 1 cup cherries, pitted + halved
  • 1/4 cup hulled hemp seeds

for the dressing:

  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 3-4 tablespoons extra virgin olive oil (or hemp oil)
  • 1+ tablespoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • pinch cayenne (optional)

Combine dressing ingredients in a jar and shake vigorously to combine. Use 1-2 tablespoons of maple syrup depending on your taste buds. This is supposed to be a sweet + tangy dressing. Refrigerate.

Chop the kale well and place in a bowl. Add about 1/2 of the dressing to the kale and massage into the leaves for about 1 minute. Place in the fridge for about 10 minutes to become tender.

Add remaining ingredients to the salad, toss with desired amount of dressing, and serve. Top with extra hemp seeds or fruit if desired.

Notes:

  • Red cabbage is a great addition to this salad. Somehow I forgot to add it in when I photographed it.
Rainbow Kale Salad recipe perfect for summer | Edible Perspective

Enjoy the long weekend + have a happy 4th of July! I hope it's extra delicious.

Ashley