Shake up your typical salad with this nutrient dense and extremely tasty kale salad, courtesy of Registered Dietician and busy mom of twin toddlers, Lauren O’Connor!

Raw Kale Salad with Lemon Tamari Dressing


4-6 cups loose, chopped, fresh kale
1 clove garlic, chopped coarse1y
1 TBS low sodium tamari (soy sauce or Ponzu marinade)
1/4 cup lemon juice
2 TBS olive oil
1 TBS brown rice flour
2 TBS sliced, toasted almonds
2 TBS olive tapenade


Rinse, stem* and chop kale (or buy pre-chopped). Set aside. In a blender, place garlic, lemon, tamari and flour. Blend on variable speed from low to high until well blended. (Note: VitaMix highly recommended, but not necessary). Slowly drizzle in olive oil at low-speed and continue to blend for another 3-5 minutes.

Pour onto kale and mix in well to coat each piece. In a non-stick pan or in toaster oven, toast sliced almonds until light brown. Toss in almonds and olive tapenade. Enjoy!

*Since kale is chopped, stemming is optional, but may be preferred.

*Recipe and image courtesy of Lauren O’Connor, MS, RD, Registered Dietitian, Nutri-Savvy.*

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