Y3 Classic kale Salad for Meatless Monday

Y3 Classic Kale Salad


This is hands down our favorite Kale Salad.  Beets are bountiful this summer season and you could swap kale for summer arugula if you’d prefer.  Either way, it is a flavor explosion and the varieties of textures kept us engaged to the last bite.

This salad is bursting with Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and is a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

We originally created this salad for our annual spring cleanse.   Who knew it was going to be such a big hit and become our everyday go to salad.  Not only is it nutrient dense and great for a weight loss program, it will satisfy and energize you and your taste buds will be screaming for more.  We seriously couldn’t get enough of this salad.  We made it again and doubled the recipe to have leftovers and tossed with black quinoa for a protein packed side dish perfect for a summer picnic or any day of the week.


1 Head of Kale, washed, stems removed, massaged with lemon & salt, chopped into bite sized pieces.  Massaging the kale makes it easier to digest and the texture is much more pleasing.  It is well worth the extra effort. Set aside to marinate.

3 radishes, thinly sliced

¼ of a large purple onion, diced

1 avocado, sliced

2 tablespoons Hemp Hearts

1 cup sliced figs

Juice from half a Lemon

Pink Himalayan Sea Salt

Cracked Pepper

Incorporate all ingredients very well and add:

2 Beets, I used 1 red & one gold, cut into matchsticks, add last so everything is mixed well and the beets don’t turn everything pink

Gently toss with Dressing:

1 tablespoon Champagne Vinegar

1 tablespoon Olive Oil, or more if needed

Serves 2 as a main dish


  • Serve as a side dish with wild caught Salmon, marinated in maple syrup, and grilled on a cedar plank.
  • Serve tossed with quinoa for a cold salad.  If doing this you should diced everything up instead of slicing, so it is more like a slaw.  Add quinoa last and toss gently so it doesn’t become PINK from the beets or use black quinoa.

Enjoy and let us know what you think!


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