Another Kale Salad Recipe

Tangy Tuscan Kale Salad with Fragrant Orange Quinoa and Red Onions

So normally I make my kale salads with tahini for a thick and creamy dressing but sometimes I want to nix the fat content as much as possible so here one with apple cider vinegar instead for a salad that is soft but still raw. 

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  • 1 Bunch of tuscan kale, center stem removed
  • 1/4 cup of apple cider vinegar 
  • 1/2 a small red onion, sliced
  • 1 cup of Cooked and cooled Quinoa
  • Optional: 1/8th tsp of orange extract
  • Sugar to taste


  1. Cook the quinoa (2 parts water, 1 part quinoa) and allow to cool, you can cook the quinoa using the extract for a more aromatic dish
  2. In a mixing bowl, combine the vinegar and just enough sugar to take most of the bite out of the vinegar 
  3. Add the red onion and allow to sit for 5 minutes
  4. In the meantime, chop the kale into a mouth manageable size
  5. Then massage the kale into the vinegar and allow to sit for 10 minutes, mixing periodically, allowing the acids to break down the green
  6. Finally, add the cooled quinoa and mix it all in

When I cook for myself I tend to stray to the healthier side so I add very little sugar to mine. Others might need anywhere from 1/4 tsp to a tbsp depending on how much you enjoy acidity. Either way, it’s a quick and simple dish you can make rather quickly and it has the potential to be ridiculously healthy.

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