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The Perfect Raw Kale Salad

The key to the perfect raw kale salad is to make sure you soften it first.

Kale has become the popular leaf lately, but it can be difficult to eat,bitter tasting and even more difficult to digest.

It doesn’t have to be….

Soften raw kale in less than 15 minutes with out even touching it.

When I was living in Paris, I longed for dark leafy greens more than you can even imagine. Parisians have spinach, but kale and collards are a-miss. When you find a rare bunch, its like dark green heaven.  But when you find something you haven’t had in a long time, you want to eat it as fast as you can! Perhaps not the healthiest state of mind, but the truth.

[quote style=”1″]Lora’s tweetable: The key to getting the kale from the bag, to the sink to the bowl in the shortest amount of time, is a good salt. [/quote]

Lora’s Recipe

Raw-Kale Salad with avocado and celery root


1 head organic kale, washed well and torn

3 stalks celery, chopped

½ celery root, spiralized

1 avocado, sliced.

½ lime

Celtic sea salt



Place the raw kale in a shallow bowl and sprinkle with salt.

Let sit for at least 5 minutes and up to 20. (I like to let it sit for at minimum 15, but if you are anxious to eat, 5 will work!)

Chop the celery and set aside

Spiralize the celery root. If you do not have a spiralizer, you can slice or chop it.

Slice the avocado.

Toss the kale, it should be softened. The raw kale will look darker and wet.

Add with the avocado and the other vegetables.

Sprinkle the salad with Celtic sea salt, the lime, and a splash of olive oil.


If you want a dressing for the salad – watch me and my friend Max from Living Maxwell soften raw kale and make a salad dressing here:


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