Kale, Asparagus Blackberry Salad

When spring rolls around, I like to enjoy more raw fresh food. This kale salad is just that!  You don’t need to blanch the kale, you just massage the dressing into it, and it retains the nutrients.  I combine it with asparagus and blackberries for a spring twist, and the combination is so good together!  This is good as a side dish with something like a tempeh steak on the side, but I even like to make this ahead of time to include in my lunches for the week!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large bowl place the kale.Whisk together the dressing ingredients until smooth, then pour over the kale and massage to coat.  Add the other veggies, mix well, and serve!


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Healthy
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Salad

Skill Level

  • Beginner
  • Easy