When I went to bed, I was not feeling all that great. I figured that I would feel better once I got some sleep. That was not the case. So I had a cup of something hot to drink and a piece of toast. That did not help. So I went back to bed.

Once I woke up, I decided to have something green. So I decided to make a kale salad to have something healthy and nutritious, with the hope that it would be good enough of a light meal.


It is really a very tasty salad, yet my stomach just wasn’t having anything in it. So I ended up just letting my daughter have all that nutritional goodness from a powerhouse of kale, sodium from celery, sweetness from the dried fruit, and protein from the nuts.


Vegan Mofo #17 Kale Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 2


  • 1 bunch of kale (any variety)
  • 1/2 cup apple cider vinegar
  • 3/4 cup pecans or walnuts, chopped
  • 1/2 cup raisins, dried cranberries, dried cherries (or a combination of dried fruit)
  • 1/2 cup celery and the tops, chopped
  • 2 tablespoons green onions
  • 1 pear, divided and chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons water


  1. Wash kale.
  2. Tear leaves away from stems.
  3. Save stems to chop and use in the salad.
  4. Place washed kale in a bowl.
  5. Add the apple cider vinegar.
  6. Add chopped stems.
  7. Squeeze the kale to make sure each piece gets vinegar.
  8. Set aside to wilt kale.
  9. Dressing
  10. Add 1/2 cup of chopped nuts.
  11. Ad 1/4 cup of dried fruit.
  12. Add 1/4 cup of celery.
  13. Add half the pear.
  14. Add the rice wine vinegar and the Dijon mustard.
  15. Place lid on and blend until smooth.
  16. If too thick, add the 2 Tbsp water.
  17. Pour out of blender and set aside.
  18. Squeeze kale.
  19. Pour out the excess vinegar and rinse if you like.
  20. Add the remaining ingredients along with the dressing.
  21. Stir.
  22. Chill,
  23. Serve.


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