The Kits Kale Salad

I had an absolutely wonderful time visiting sunny Vancouver this weekend!  I mean, when the view is this nice, how could it be a bad trip?  I had only two short days to see a group of friends from university and my BC hometown, so we made a plan to have a barbeque at a friend’s in Kitsilano.  We needed a salad on the menu and I wanted to test out a new recipe I had, so I volunteered to make a kale salad.  Making the salad was a serious joint effort between a number of us – from chopping the veggies to whisking the dressing to holding the bowl so we could snap a picture (or 30) for this post.

Before dinner, there were rumblings from a few people that kale is ‘not their thing’, but I can proudly say that the Kitsilano Kale Salad was not only demolished, but enjoyed!

In one of my Nutrition Tip Tuesday posts, I recommended massaging the kale with lemon to get rid of the bitterness.  As I didn’t actually put any lemon in the dressing, I used apple cider vinegar instead as the acidity of the vinegar has the same effect on the kale.

This is a great salad to bring to a dinner party, or would be delicious to make on a Sunday for your weekday lunches if you added some protein, like salmon to it.  Enjoy!

Prep Time:

15 mins

Cook Time:

0 mins

Total Time:

15 mins





  • 1 bunch kale
  • 1 red pepper
  • 1 avocado
  • 1 cup cherry tomatoes
  • ½ cucumber


  • 4 TBSP fresh dill, finely chopped
  • 2 TBSP cold pressed, extra virgin olive oil
  • 1.5 TBSP apple cider vinegar (I used raw,organic)
  • 2 TBSP dijon mustard
  • ½ tsp cayenne (or more if you like it extra spicy)
  • Salt and pepper to taste


  1. Remove the kale leaves from the stems and finely chop it
  2. Chop remaining vegetables and add to salad bowl
  3. In smaller bowl, whisk together dressing ingredients
  4. Make sure dressing is nicely rubbed on kale leaves (even if it requires getting your hands a little dirty)
  5. With kale, you can dress the salad in advance as it actually soaks up the flavours and doesn't go soggy.

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