Green Detox Kale Salad
  • Salad
  • 2 cups baby kale or Tuscan kale roughly torn
  • 1 cup fresh broccoli florets
  • 2 wild, purple carrots, sliced or *spiralized
  • ¼ head radicchio, torn
  • ¼ head of a small endive, thinly sliced
  • ½ bunch fresh parsley, roughly chopped
  • 1 cup of fresh or ½ cup of dried blueberries (I used dried ones because it’s no blueberry season)
  • 4 kiwis, peeled and sliced or diced
  • Pine nuts for the topping
  • Dressing:
  • 4 tbsp Coconut mouse * (or optional: any nut butter)
  • 4 tbsp Warm water
  • 1 tbsp Date syrup
  • 2 tbsp lemon juice
  1. In a small bowl, whisk together sauce ingredients, stir well
  2. In a large bowl, combine the kale and dressing. Massage the dressing into the kale for 2-3 minutes until coated and slightly softened
  3. Then, place aside to marinate for a few minutes, the longer the more the kale has time to tenderize
  4. In meantime, prepare your other ingredients
  5. Add the other salad ingredients to the kale and toss until evenly combined.
  6. Sprinkle some pine nuts on top
  7. Enjoy!
Recipe by Annelina Waller at