Kale Salad with Rainbow Carrots and Cranberries (AIP, Paleo, GF, Whole30, Vegan)
This kale salad is so pretty with its rainbow carrots and has a ton of flavor thanks to its coconut “parmesan,” dried cranberries, and balsamic vinaigrette. This works perfectly as a beautiful side salad or you can add protein and make it a meal!
Start by placing the kale pieces in a large bowl. Make sure the pieces are shredded very small. You can tear them by hand or use kitchen shears for this. Then, add about 1 tbsp avocado oil and a sprinkle of sea salt and massage them into the kale leaves by hand for 1-2 minutes.
Add the brussels sprouts, carrots, and cranberries. Set aside.
Make the coconut parmesan. In a food processor, combine the coconut parmesan ingredients and blend. Leave some little lumps in it for texture (if desired).
Add the coconut parmesan to the salad.
Make the dressing. Serve the salad with the dressing drizzled over-top. Enjoy!
Notes
Storage: This salad (like most) is best eaten fresh. If you want to make it and save for later, this can be done 1 day in advance, but be sure to wait on adding the olive oil and vinaigrette until it’s almost time to serve. Store the veggies in an air-tight container until you're ready to use them.