This raw kale salad has a zippy grapefruit dressing that counteracts the bitter of the kale. Although the amount of chopped kale called for in this recipe seems like a lot, keep in mind that after it's massaged with the dressing it looks like a small salad for about 6 people! I've been using siberian kale from my garden in my kale salads because it is so tender and mild, however any variety of kale will work.
Zippy Kale Salad with Fennel, Sweet Onion, and Goji Berries
I created this salad because of the fennel, kale, and sweet onions growing in my garden and I have to say that the flavor combination is out-of-this-world good! I think you will really enjoy it, however if you don't have sweet onions or are following a low-FODMAP diet, add a 1/2 cup of chopped chives or green onions instead. If you are avoiding nightshades then be sure to omit the goji berries….they are part of the nightshade family! You could replace them with dried currants or cranberries if desired. Tip: be sure to remove the thick rib/stem that runs down the center of each kale leaf before chopping.
Salad:
16 cups chopped kale
1 large fennel bulb, cut into strips
1 medium sweet onion, cut into half moons
1/2 cup goji berries
Dressing:
1/2 cup freshly squeezed grapefruit juice
1/3 cup extra virgin olive oil
1 to 2 tablespoons raw apple cider vinegar
1 to 2 garlic cloves, crushed (optional)
1 teaspoon sea salt
Place the chopped kale into a very large bowl. In a separate bowl, whisk together the dressing. Pour the dressing over the chopped kale and massage into it with clean hands until it is soft and wilted. I like to let it rest for about 30 minutes to completely let the dressing do it's magic. After that you can toss in the remaining salad ingredients, toss together, and serve. Source: www.NourishingMeals.com
More Kale Recipes:
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Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
I ave never had goji berries in a salad before. I will have to try this soon! I also have more kale than I know what to do with, too. I am going to ferment some, and the rest I just eat as I go. It is glorious to have fresh kale every day.
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