“Cultivating the art of a well lived life…naturally"

Kale Chopped Salad with Red Pepper, Carrots, Cucumbers and Nuts


By Nancy Smorch

I still have lots of kale in the garden and our peppers are finally starting to turn red - and they are so delicious, I can eat them plain (which I never used to be able to do).  So, I thought I would combine the two, along with some other ingredients, into a power- packed salad.  This salad was inspired by Nature’s Market in Holland.  I got the idea from a salad they prepare and sell.

I had to tweak it a bit, as I had to be gluten free.  I also added macadamia nuts to it because we just bought a bunch of them, and although they are delicious to eat just plain, I think they are better in salads.

I served this salad when we had some relatives in for a visit and they loved it - even the kids.  And, yes, Frankie even likes this one - although she picks around the red peppers!  I believe her comment was, “This actually isn’t bad.”  I’ll take it :)

So if you’re looking for something to do with all of the kale that is still coming in your garden or is at the market, and are looking to get some fresh, raw, nutrient-dense snacks, try this recipe.



4 cups chopped kale

2 carrots, grated

1-2 red peppers, chopped

1/2 cup cashews, coarsely chopped

1/2 cup macadamia nuts coarsely chopped

2 pickling cucumbers, peeled and chopped

Mix all the ingredients in a bowl.


1/4 cup olive oil

1/4 cup coconut aminos (or you can use Bragg’s Liquid Aminos)

1 tsp. honey

Sea salt and pepper to taste

Mix the dressing ingredients and drizzle the desired amount over the salad.  Toss to coat, and serve!