Kale Rainbow Cleansing Salad with Lemon Vinaigrette vegan, gluten free

A delicious vegan and gluten free of charge kale detoxification salad with an incredible lemon dressing – you’ll get this to again and again!

Today I want to tell you about one of my favorite salads. Yes, it’s sort of ‘detox salad’.

My mom first made it for me for me three years ago. I enjoy the recipe for so multiple reasons: it’s refreshing, shiny, and flavorful. Plus you can add nearly anything to it to gown it up.

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

The reason why I call this a detoxification salad because it’s not only vegan and gluten free, but it addittionally has an incredible amount of good for you ingredients in it.

Side notice: I’m viewing Dawson’s Creek right now. Paceyyyyyyyy!

Sorry… back to the salad.

It’s made out of bright veggies including red, orange, and yellow bell peppers in addition carrots and onions.

To maintain it flavorful, I added both cilantro and parsley. They flavor just like a million dollars so you better add those poor boys in. Not kidding!

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

Now you will have to refrigerate this salad for at least one 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 total meal, you can add quinoa!

Prep period:

20 mins

Cook time:

1 hour

Total time:

Ingredients

2 teaspoons olive oil

2 cloves garlic clove, minced

salt and black pepper, to taste

For the salad:

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

1 reddish colored bell pepper, diced

1 orange bell pepper, diced

1 yellow bell pepper, diced

1 cup shredded carrots

1/2 cup cut cilantro

1/3 cup chopped parsley

1/4 cup roasted almonds

Instructions

To create dressing: place lemon juice, essential olive oil, garlic, sugar, and salt in dish; whisk together until mixed and set aside.

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

Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy!

To create this a full meal, add a glass or two of cooked quinoa!

Well to begin all…Dawson’s Creek is my absolute favorite show. I in fact got an image on Dawson’s dock last summer months in Wilmington : )

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

This will remain good for up to 3 days.

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