Summer Kale Salad With Fruit

Are you tired of the same old salads? Feeling uninspired by the leafy greens sitting in the fridge? Like most of you, I'm always on the hunt for a good salad recipe that's quick, convenient but most importantly
T A S T Y.

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One of the simplest tips I can give someone to help increase their veggie intake is to include a salad at lunch and/or dinner. I know it can be a real challenge to get fussy eaters (big and small) to eat things like kale. Believe it or not, I can relate! Kale is not my favourite veggie but I have found that if it's hidden in a smoothie, massaged into a giant savoury salad or delicately paired with fruit like in this particular salad, I'll eat it no problem.

Summer is a really great time to infuse your salads with a little fruit - it's abundant, in season and ripe!

Count on this recipe being quick, delicious, a source of healthy fats, deeply nourishing but best of all, this recipe will have everyone asking for seconds!

Summer Kale Salad With Fruit

2 cups savoy cabbage, shredded

1 cup cantaloupe, cut into bite sized pieces

5 tuscan kale leaves, torn

8-10 strawberries, quartered

2 oranges, segmented

1/2 cup almonds, roasted * (I buy raw and roast my own)

1/4 cup shredded coconut

1 tbsp coconut oil (I used St. Francis Liquid Coconut Oil)

squeeze the juice from the 2 segmented oranges above

pinch of sea salt & black pepper (to enhance flavours)


  • To roast your own almonds: Preheat oven to 350F and lay raw almonds evenly out on a baking sheet. Bake for 15 minutes, flipping halfway through. Allow them to cool slightly before adding them to the salad.
  • Combine all of the ingredients above in a large salad bowl and top with coconut oil and juice from your segmented oranges. Toss well and serve.

This salad pairs beautifully with an organic white wine ๐Ÿ˜Š Enjoy!

What is your favourite way to include kale into your diet? It's such a nutritional powerhouse, so I wanna know! Share with me below!

Valerie XO

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