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Kale Summer Salad

Updated: Jun 4, 2021

Perfect for that summer BBQ or family get together! Gluten and dairy free!



8 cups chopped kale

6 oz raspberries

1 pint blueberry

1 large cucumber

2.25 oz bag of slivered almonds


1) Wash kale and pat dry with paper towel or cloth.

2) Chop kale and add to a large bowl that has a cover.

3) Cut cucumber in half the long way and slice cucumbers thin.

4) Toss raspberries, blueberries and sliced cucumbers in kale.

5) Refrigerate until ready to serve.

6) Do not add almonds until ready to serve.

7) Do not add raspberry dressing until ready to serve.

Raspberry Basil Dressing


6 oz raspberries

1/3 cup olive oil

6 tablespoons honey

3 tbsp white wine vinegar

1/4 cup chopped sweet basil


1) In a blender add raspberries, olive oil, honey and vinegar. Puréed until there are no more raspberry chunks.

2) Stir in chopped basil.

3)Refrigerate over night

Tip: Do not add the dressing or almonds until you are ready to serve the salad. It will get soggy.

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