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Crispy Kale Salad Recipe

crispy kale saladBy Kristen Wiwczaruk

  • 1 large bunch kale - torn into bite sized pieces (the darker “dinosaur kale” usually comes in smaller bundles, so if you’re using that variety use two-three bunches)

This cruciferous vegetable is an antioxidant superfood superstar! High in fiber, vitamins A, C and K, kale has detoxifying effects on the body and is believed to prevent and treat many ailments. Kale can be juiced raw, or added into smoothies, crisped in the oven to make addictive “kale chips”, as they are in this recipe, sauteed and added to any recipe as you would spinach, or other greens, or massaged with oil and vinegar to help break down the enzymes.

  • 2 heaping Tbsp coconut oil- melted
  • 2 Tbsp Red Dulse Seaweed *optional
  • salt & pep
  • 1 avocado- sliced
  • handful red grapes- sliced in half lengthways
  • small palmful walnuts
  • 1/2 lemon- juiced
  • 1 Tbsp hemp seeds
  • A splash of Vega Antioxidant EFA Oil Blend This organic, unrefined cold-pressed oil is my favourite  oil to use in salads. It must be stored in the fridge and cannot be used heated. It contains oils from hemp seed, flax seed, pumpkin seed, green tea leaves, coconut, cumin seed, black raspberry, blueberry, cranberry and pomegranate. This creates a balanced source of omega 3-6-9 fatty acids


  • Preheat oven to 325°F
  • In a large bowl, toss kale with melted coconut oil. Add pepper and dulse flakes (omit salt if using dulse)
  • Arrange kale in one layer on a baking sheet
  • Bake for 10 minutes, then flip leaves over
  • Bake on second side for 10-20 minutes or until just crisp. Note: keep a close eye that kale doesn’t begin to brown, as this will result in a slightly bitter flavour
  • Remove from oven and leaves crisp kale in a large salad bowl
  • Add grapes, walnuts, lemon juice and EFA oil blend to the bowl
  • Garnish with avocado slices and hemp seeds