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Lemon Kale Salad with Sprouts


  • 1 bunch of kale
  • 5-6 mushrooms, chopped
  • 1/4 cup of raisins
  • handful of chopped nuts (almonds, peanuts, pinenuts)
  • handful of alfalfa sprouts
  • handful of sun-dried tomatoes
  • 1 tbl fresh lemon juice
  • 1 tbl apple cider vinegar
  • 1/2-1 tbl extra virgin olive oil
  • 1/4 cup cooked barley or quinoa (optional)


1. The key to this salad is breaking down the raw kale. Massaging ingredients like lemon and apple cider vinegar into the kale leaves with your hands makes raw kale more tender and less bitter. Wash the kale and separate the leaves from the stem. Chiffonade the kale or cut the leaves into thin strips. Put the kale in a large bowl and add in the lemon juice, apple cider vinegar and olive oil. Massage the kale with your hands. Don't be afraid to get really rough with it; you really want to break down the kale, rubbing the leaves together for a few minutes until they are wilted and no longer stiff.

2. Toss in the mushrooms, nuts, raisins, alfalfa sprouts, and whatever else you choose to add your salad. Mix together and serve.

Adapted from

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