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5 from 1 vote

Raw Kale Jicama Salad with Raspberry Vinaigrette

This sweet yet savory salad is perfect for the warm months. It is super healthy and full of flavor.
Course Salad
Cuisine Italian
Keyword kale salad recipes vegan, raw kale salad
Servings 4
Calories 265kcal

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

Calories: 265kcal | Carbohydrates: 17g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 190mg | Potassium: 360mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3540IU | Vitamin C: 56.3mg | Calcium: 89mg | Iron: 1.3mg