Kale Rainbow Cleansing Salad with Lemon Vinaigrette vegan, gluten free

A delicious vegan and gluten free kale detox salad with an incredible lemon dressing – you’ll make this over and over!

Today I wish to inform you of one of the best salads. Yes, it’s a sort of ‘detox salad’.

My mom 1st made it for me personally for me 3 years ago. I enjoy the formula for so many reasons: it’s clean, shiny, and flavorful. Plus you can include almost anything to it to dress it up.

If you’ve never really had kale before, this salad is ideal to start with!

The reason I call this a detox salad because it’s not only vegan and gluten free, but it also has an incredible amount of healthy ingredients inside it.

Side be aware: I’m watching Dawson’s Creek right now. Paceyyyyyyyy!

Sorry… back again to the salad.

It’s made with bright vegetables including crimson, orange, and yellow bell peppers plus carrots and onions.

To keep it flavorful, I added both cilantro and parsley. They taste like a million bucks and that means you better add those bad boys in. Not really kidding!

Oh as well as the dressing? INCREDIBLE! I modified it from my lemon dressing in a different one of my kale salads Pretty much essential to the success of the formula.

Now you’ll need to refrigerate this salad for at least an hour to ensure that dressing marinates using the kale. Because that’s what makes it magical.

Finally add avocado and roasted almonds. If you want to make it a complete meal, you can add quinoa!

Prep time:

20 mins

Cook time:

1 hour

Total period:

Ingredients

2 teaspoons essential olive oil

2 cloves garlic clove, minced

salt and dark pepper, to taste

For the salad:

2 bunches kale (about 6-8 mugs), desteemed and finely chopped

1 crimson bell pepper, diced

1 orange bell pepper, diced

1 yellowish bell pepper, diced

1 cup shredded carrots

1/2 cup cut cilantro

1/3 cup cut parsley

1/4 cup roasted almonds

Instructions

To make dressing: place lemon juice, essential olive oil, garlic clove, sugar, and salt in dish; whisk jointly until combined and set aside.

In a large dish, toss kale, bell peppers, onions, and carrots jointly. Add dressing, cilantro, and parsley. Use hands to massage kale with dressing; that is important so the kale absorbs the dressing. Place in refrigerator for thirty minutes to an hour to let flavors soak in.

Before serving, toss salad again. Best with almonds and avocado. Makes 4 portions. Enjoy!

To make this a complete meal, add in a cup or two of cooked quinoa!

Well first of all…Dawson’s Creek is my absolute favourite show. I actually got a picture on Dawson’s dock last summer season in Wilmington : )

Anyway, can’t wait around to try out this salad. pig feet how to cook long would you say it stays great in the refrigerator?

This will stay good for up to 3 days.