Colorful Kale Salad

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This salad is going to be one of your new favorites! Lacinato kale, also known as dinosaur kale, isn’t as tough as curly kale and works great in raw salads. The colorful dish not only tastes good but is also filled with tons of indigestible plant fiber to feed your microbes.



1 bunch Lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced

4 cups shredded red cabbage (about 1 small head, sliced and cored)

2 navel oranges or clementines, peeled and segmented

1 small red onion, thinly sliced

1 large red bell pepper, cored, seeded, and thinly sliced

⅓ cup sunflower seeds

¼ cup Dijon mustard

¼ cup freshly squeezed lemon juice

¼ cup olive oil

2 tablespoons fresh basil, chopped (optional)

1 tablespoon maple syrup

Salt and freshly ground black pepper to taste


IN A LARGE BOWL, combine the kale, cabbage, orange segments, onion, bell pepper, and sunflower seeds. In a small bowl, whisk together the mustard, lemon juice, olive oil, basil if desired, and maple syrup. Season with salt and black pepper. Pour the dressing over the kale mixture and toss to coat. Serve immediately. Store extra dressing in the refrigerator and store any extra salad for up 2 days.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

Leslie Ann received her BA from the University of Notre Dame and has a Master’s degree in Public Health and Nutrition from Johns Hopkins University. With over a decade of experience working in the health and wellness field as a nutritionist, health writer, and project manager, Leslie Ann is the backbone of the Gutbliss team, overseeing operations as well as the strategic mission of Gutbliss Rx, and authoring much of the content on the site. As a certified yoga teacher and personal trainer, she is an avid believer in integrative methods to treat and heal the body.

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