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    Home » Recipes » Paleo and Whole30 Recipes

    Raspberry Kale Salad

    Author: Rachel Rivera | Published: Jun 1, 2019 | Last Modified: Jun 1, 2019

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    This is such a beautiful salad to present at cookouts. It looks so summery and the raspberry flavors are naturally sweet! Don't skip marinating the shallots-this softens them and takes away the sting. Enjoy!

    Raspberry Kale Salad

    An eye-catching Summer salad!
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Total Time 1 hr
    Course Salad
    Cuisine American
    Servings 4

    Ingredients
      

    • 1 head kale
    • 1 shallot
    • 1 cup olive oil
    • ¼ cup raspberry blush balsamic vinegar
    • pinch salt
    • 1 6 oz package raspberries
    • ⅛ cup pumpkin seeds

    Instructions
     

    • Chop the shallot into long strips.
    • Mix together the oil, vinegar, and salt.
    • Submerge the shallots into the oil mixture and let them rest for at least 1 hour.
    • Meanwhile, wash and chop the kale. Place in a large bowl and add a dash of salt (or a few dashes of lemon juice). Massage the kale until it just starts to wilt.
    • Add the raspberries and pumpkin seeds to the kale. Add the marinated onions, and as much of the dressing as desired.
    • Serve as is or carefully mix together, trying not to smush the raspberries, and serve!
    Keyword kale, marinated onions, onions, pumpkin seeds, raspberry, salad
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    Hi, I'm Rachel! I'm a health food blogger who's currently obtaining a nutrition certification! My health journey started with hormonal issues and gut health, which eventually led to this blog!

    Here you'll find recipes that are practically all gluten free and soy free! Many are paleo and grain free also, but all are healthy and delicious!

    More about me →

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