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The Veggie Queen’s Raw Kale Salad

Serves 2-4 This is easy to make and you’ll get a great dose of greens. Use your favorites types, put in extras to suit your taste. The only limit to what goes into this salad is your imagination. When you massage the greens, be sure to add the love.


  • 1 to 2 bunches kale collards or other greens, washed and spun dry
  • 2-3 teaspoons raw tahini
  • 1 tablespoon lemon juice
  • 1-2 teaspoons miso my favorite is South River Miso – brown rice or or mellow white works well or Bragg’s liquid amino acids
  • 1 teaspoon agave or more to taste or soaked, blended dates
  • 1 apple or pear sliced thin, julienned or grated
  • ½ avocado cut into chunks, if you like it
  • Top with seeds if desired


  • Remove leaves from large ribs and slice thinly. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3 to 5 minutes. Add the agave or date syrup and apple or pear. Stir well to combine. This tastes best when eaten immediately.
  • Note: you can also add sunflower seeds or dried fruit to this salad, or go more savory by adding crushed garlic and sliced onion and omitting the apple.
  • Notice how the greens shrink by about half when they are massaged with the tahini, miso and lemon juice. If you are eating this by yourself, make half a batch at once.