Confetti Kale Salad 



  • 5 cups kale, washed, de-stemmed, and chopped

  • ½ lemon, juiced

  • 1 ½ tsp kosher salt

  • 1 ½ tsp black pepper

  • 3 Tbsp olive oil

  • 1 cup raisins

  • ½ cup sunflower seeds

  • 3 green onions, minced

  • 1 carrot, shredded


  1. Wash greens thoroughly in a cold water bath. Place on a towel to dry.

  2. Shred kale into bite-size pieces, removing the stems.

  3. Add lemon juice, salt, and pepper to a large salad bowl and whisk together. 

  4. Continue whisking quickly while very slowly drizzling in 3 Tbsp olive oil. Whisk until dressing is thick and completely emulsified.

  5. Add kale to bowl with dressing, then massage the kale until soft.

  6. Toss together carrots, green onion, sunflower seeds, and raisins. Serve and enjoy!

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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