Salads
Kelli's Summer Crunch Salad
The signature — kale, carrot, radish, sunflower, lemon.
A calm, cooling salad built on lacinato kale that's been massaged with lemon and salt until it's tender. Rainbow crunch layers on top: shaved carrot, radish, sunflower seeds, and buttery avocado. This is the bowl Kelli comes back to in every season she's rebuilding.
Prep
15 min
Cook
—
Serves
2 as a meal
Level
Simple
Total time · 15 min
Method
How it comes together
- 1
Add kale to a wide bowl with the lemon juice and salt. Massage with your fingers for 60–90 seconds until leaves darken and soften.
- 2
Whisk olive oil, remaining lemon juice, and maple into a small jar.
- 3
Layer carrots, radishes, avocado, and sunflower seeds over the kale.
- 4
Drizzle dressing across the top, crack fresh pepper, and serve immediately.
Kelli's note
"If you're new to raw greens, massage the kale a little longer. Softness makes everything easier to digest."
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