- Hide menu

Cumin Kale Salad (raw, vegan, gluten-free, nut-free)

Be Social

FavoriteLoadingAdd to favorites

Cumin-Kale-Salad-featureIf you have been digging around Nouveau Raw,  you have surely noticed that desserts are high on my creation list!  I am going to give it some good effort to start creating more savory dishes that don’t involve nuts.

Personally, my digestive system doesn’t seem to handle nuts to well, so I am putting forth my best effort in finding nut free recipes.  This salad is full of flavor and it is very filling!  You could easily add your own seasoning in it as well.  I just love cumin with the kale.

Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor.

The leaves should look fresh, be unwilted, and be free from signs of browning, yellowing, and small holes. Choose kale with smaller-sized leaves since these will be more tender and have a more mild flavor than those with larger leaves.

Kale is available throughout the year, although it is more widely available, and at its peak, from the middle of winter through the beginning of spring.

To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days.

The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage. I hope you enjoy this refreshing salad. Many blessings, amie sue


  • 6.5 oz kale, de-steemed (this was 1 bunch)
  • 1 Tbsp lemon juice, fresh
  • 1/2 Tbsp cold pressed olive oil
  • 1/4 tsp Himalayan pink salt
  • 2 Tbsp onion, diced
  • 1/4 tsp cumin, ground
  • 1/8 tsp red pepper flakes
  • Cherry tomatoes, diced


  1. Using your food processor, place 1/2 of the kale in the bowel and run until the kale is broke down into small bits.
    • Be careful to not over processes so it becomes soupy.  You want small bites size pieces.
    • Alternatively, you can hand chop the kale.
  2. Remove kale, placing it into a medium-sized bowl and process the 2nd half of kale in the same manner. Place in bowl with the other kale.
  3. Add in the salt, olive oil and lemon juice.  This is a time to massage your kale.
    • Using your hands, literally massage it.
    • This will cause it to break down making it more palatable and digestible.
    • The salt and lemon juice help to soften it as well.
  4. Add the diced onion, cumin, red pepper flakes, cherry tomatoes and mix well.
  5. Serve!  This will make 2 servings or 1 nice hearty salad for a lunch or dinner.
  6. Try topping the salad off with some Coconut “Bacon” Bits, which was delicious!
  7. Other great additions: raisins, pine nuts, avocado!

5 thoughts on “Cumin Kale Salad (raw, vegan, gluten-free, nut-free)

  1. Daina says:

    Hi Amie-Sue,

    Do you massage it with olive oil, or you add that later? Also, how much salt? It didn’t say on the list.

    Thank you!


    • amie-sue says:

      Hello Daina,

      Yes, I do add the olive oil in when massaging. I added the salt measurement too. Thanks for helping me clear it up so everyone can better understand. I did that post many years ago. I have been working hard on really defining ingredients and instructions better so everyone can understand. :) amie sue

  2. RR says:

    Hello Amie Sue,
    I am really enjoying you site. The photos are fantastic. They make my mouth water. Just as a FYI the link to the Coconut “Bacon” Bits appears to be broken. Thank you so much for the fabulous recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *