Vegetarian Spring Kale Salad

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Chef Nicki Laborie, View The Vibe
(inspired by Sexy Food Therapy's “Killer Kale Salad”)

Kale — a super food just bursting with flavour and nutrition, plus it’s packed with extremely powerful antioxidant properties.


1/2 bunch fresh kale

1 Tbsp. (15ml) olive oil

1 clove garlic, sliced

1 beet, peeled and shredded

1/2 avocado

1 carrot, shredded

2-3 Tbsp. (30-45ml) light feta cheese


1 Tbsp. (15ml) EACH tahini paste and maple syrup

2 Tbsp. (30 ml) cider vinegar

Water to liquefy


Cut up kale as you would a head of lettuce. Heat olive oil in fry pan and saute garlic on med-high heat. Throw in kale and sauté until wilted and bright green. Remove from pan and let cool.

Mix all dressing ingredients together until dressing is to desired texture. (Add a bit of water if too thick).

On a plate kale with remaining ingredients. Toss with dressing.

Serves 1
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