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© 2016 by Monika Nowak. 


Kale, red beet & hazelnut salad with ginger dressing

April 18, 2017

This salad is delicious, fresh, soft, crunchy and sweet with a little ginger zing. Super nutritious and easy to make. Tastes great the second day as well so make more for leftovers.  


Hope you like it! 


Prep time: 10 minutes

Serves: 4



10-12 large kale leaves, stems removed, finely chopped

1 medium carrot, grated

3-4 small red beets, cooked and cubed

1/2 cup dry-roasted, unsalted Oregon hazelnuts (I get them at Trader Joe's). 



Nail size piece of fresh ginger, peeled and grated

2 tsp avocado or EVOO oil

2 tsp balsamic vinegar

1/2 tbs lemon juice

salt and pepper to taste



1. Place chopped kale leaves in the bowl and add a dash of salt. Using your fingers, gently massage the salt into the leaves. It helps to make the kale softer. Don't skip this step and don't use too much salt. 

2. In a separate small bowl mix all the ingredients for the dressing. 

3. Bring it all together, mix well and serve. 


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