Raw Kale Salad Nashville

Prep Time

10 minutes

Cooking Time

0 minutes


2 people


- 1 bunch lacinato kale, washed, de-stemmed, and finely chopped to tabouleh texture using a food processor
- juice of 1 fresh squeezed lemon (about ⅛ cup)
- ⅛ cup first cold pressed olive oil
- ½ cup freshly grated Parmesan (optional – or use as garnish)
- ½ cup raisins, currants or cranberries – I like the currants because they are tiny like the kale
- ¼ cup chopped walnuts or slivered almonds
- 1 teaspoon red pepper flakes
- sea salt and pepper to taste
Optional: ½ - 1 cup cooked and cooled quinoa - See more at: http://www.fromyourinsideout.com/raw-kale-salad-nashville#sthash.LtzU1oGF.dpuf


  1. In a small bowl, whisk the lemon juice and olive oil until it is emulsified and drizzle over the washed and chopped kale. Toss to coat all the greens.
  2. Sprinkle the quinoa & grated parmesan (if using) over kale and toss to coat.
  3. Add in raisins/currants, nuts, and red pepper flakes. Toss to distribute throughout.
  4. Generously season with sea salt.

Recipe makes about 2 side salads, 1 entree-sized salad. Make a 6 x’s batch for a pot luck dinner or party!
Serve this as a side, entree, or midnight refrigerator snack or breakfast.


Glorious Greens
Green vegetables are the foods most missing in modern diets. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green in open countryside. Green is associated with spring, the time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity. 
Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals.  Some of the benefits from eating dark leafy greens are:  blood purification, cancer prevention, improved circulation, strengthened immune system, promotion of healthy intestinal flora, promotion of subtle, light and flexible energy, lifted spirit and elimination of depression, improved liver, gall bladder and kidney function, cleared congestion, especially in lungs by reducing mucus. - See more at: http://www.fromyourinsideout.com/raw-kale-salad-nashville#sthash.LtzU1oGF.dpuf


Inspired by The Tavern Restaurant in Nashville, TN