Superfood Kale Garden Salad

This recipe came from chef Sarah Britton at

This salad has a little bit of everything, all the colors, flavors, textures and goodness. It’s great on it’s own as a light lunch (the nuts and seeds are so filling) and also beautiful as a side salad.  Count colors, not calories!


  • 1 bunch kale, washed and roughly chopped
  • 1 tablespoon extra virgin olive oil
  • juice of 1/2 lemon
  • pinch salt and pepper
  • 3 small radishes, finely sliced
  • 1 small bunch of grapes, cut in half
  • handful of cherry tomatoes, cut in half
  • 4 spring onions, finely sliced
  • 1/2 orange, peeled and cut into chunks
  • 1 carrot, cut into strips or noodles
  • 1/2 cup of shredded cabbage
Additional dressing ingredients
  • 2 TBSP olive oil
  • 1 TBSP balsamic vinegar
  • a pinch of chili flakes
  • handful of goji berries and sunflower sprouts
  • small handful each: almonds, sunflower seeds, pepitas


  1. Add the kale to a bowl with 1 TBSP olive oil, lemon juice, salt and pepper and massage for about 1 minute until it softens.
  2. Wash, chop and prepare all the other fruits and veggies. Add them to the bowl.
  3. Add the remaining dressing ingredients and toss thoroughly to coat everything in everything.
  4. Top with the nuts and seeds and enjoy to the max!

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Florence, Italy


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