Red, White and Blue Kale Salad

YIELD: 6 servings


  • 1 bunch kale
  • 3/4 tsp. coarse kosher salt or sea salt
  • 1/2 c. craisins
  • 3/4 c. blueberries, fresh or frozen
  • 1/3 c. sunflower seeds
  • 1/3 c. cubed fresh mozzarella cheese
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. sugar
  • 1/4 c. olive oil


Wash the kale and pat it dry. Remove the fibrous kale stems. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for 3-4 minutes. The kale will turn a darker green ad the texture will begin to soften.

Add in the craisins, blueberries and sunflower seeds.

In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss.

Sprinkle cubed fresh mozzarella cheese over the top and serve.

Note: To prepare in advance: store the prepared kale separately from the other ingredients, in the refrigerator. Then right before serving, toss together.