Kale Jicama Salad
I recently decided to create a raw kale salad recipe. It turned into a Raw Kale Jicama Salad with Raspberry Vinaigrette. I was in the grocery store and was looking at all the fresh produce and I knew immediately that I wanted to make a kale jicama salad. Vegan kale salad recipes are something I enjoy often, but I had been to a gluten free Mexican restaurant that served jicama as an appetizer and I knew I needed a salad recipe with it. This Raw Kale Jicama Salad with Raspberry Vinaigrette had all the flavors I was craving.
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Raw Kale Jicama Salad with Raspberry Vinaigrette
There were tons of fresh raspberries, so that made me decide that a raspberry vinaigrette was a must. The crisp of the jicama, along with the pomegranate seeds, crispy kale, crunchy almonds, and savory prosciutto made this truly the most fabulous and refreshing salad.
Raw Kale Salad
With all of the errands I was running I came home starving, so I got to this Raw Kale Jicama Salad with Raspberry Vinaigrette right away. After shooting the pictures I dug in immediately. All of the different flavors and textures made it one of my favorite recipes. You can feel free to swap out ingredients if you need to. You might be wondering where to buy jicama. At Trader Joes they have it sliced and ready to serve, so that is what I bought and used.
Can you eat kale like a salad?
Some people have asked, “can you eat kale like a salad?” I think its somewhat of a silly question, but I guess if you never had it then it is valid. You can absolutely eat kale like a salad and you should! It creates a nutrient dense salad that you can turn into anything.
Feel free to use any greens you would like in this recipe. A simple spring mix or even arugula is fabulous!
Can you eat kale raw like lettuce?
You can, but it tastes best in salad form or even added into a smoothie. I suppose you could put it on things like burgers and tacos, but its not as light as lettuce and does have a stronger flavor.
What is in this Raw Kale Jicama Salad with Raspberry Vinaigrette?
- Baby Kale
- Pomegranate Seeds
- Slivered Almonds
- Jicama
- Prosciutto
- Raspberries
- White Wine Vinegar
- Olive Oil
- Maple Syrup
- Sea Salt
How do I make this Kale Jicama Salad?
Making this k
Kale Jicama Salad with Raspberry Vinaigrette is so darn easy. You simply place the kale in a bowl or on a serving dish and sprinkle the pomegranate seeds, almonds, and jicama all over. Toss in the prosciutto. To make the dressing just add all of the dressing ingredients to a blender and blend until creamy and then drizzle it over the salad. Serve right away and enjoy. That’s it!
Vegan Kale Salad Recipes
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Ingredients
- 5 oz. baby kale
- ¼ cup pomegranate seeds
- ¼ cup slivered almonds
- ¾ cup diced jicama
- 4 slices prosciutto rolled and sliced
Raspberry Vinaigrette
- 1 cup raspberries
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tbsp. maple syrup
- ¼ tsp. sea salt
Instructions
- Start by putting the kale in a salad bowl or on a serving dish. Sprinkle the pomegranate seeds, almonds, and jicama on the kale. Add the sliced prosciutto.
- Place the raspberries, white wine vinegar, olive oil, maple syrup, and sea salt in a blender and blend until creamy.
- Drizzle the vinaigrette on the salad and serve.
Nutrition
