Dillan's Kick-Ass Kale Salad

The best way to enjoy any party, this weekend or otherwise, is to make sure you bring something healthy to contribute to whatever the other guests provide--that way, no matter what else is there, you know you are getting your veggies in.

It feels so good to give folks some nutrient-packed goodness to match the drinks, laughs and soothing sunshine.

For this salad, I took the basic idea of a recipe from the Whole Earth Center in Princeton, NJ, and added some of my own touches to it. If you're ever in Princeton, get your butt over to the Whole Earth Center and eat yourself some of the original raw salad that inspired my creation!

This could be your contribution to your party or plans this weekend!


I was 32 when I started cooking; up until then, I just ate.
— Julia Child



1 large bunch fresh local and/or organic kale (red or green), finely chopped 

2 large organic or local carrots, shredded 

2 cups local red cabbage, diced into small pieces (labor-intensive, but worth it)

2 avocados, diced

1 cup tamari‐roasted almonds, chopped

1/4 cup raisins

1/2 cup roasted, salted pumpkin seeds


Dressing of choice, creamier ones are ideal but EVOO and balsamic vinegar work, too!

to taste: Gomasio*

*Gomasio is found in Whole Foods and other health food stores. It is minced garlic, sesame seeds and sea salt in a shaker and it's going to change your life.



1) Wash kale thoroughly, tear the leaves away from the hard spine and chop into bite-sized pieces.

2) Add all remaining ingredients and dressing, toss and SERVE!