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‘Bruised’ Raw Curry Kale Salad

You can use any type of kale, or collards in this recipe. Salting and bruising the greens is a technique that will give the raw greens a “cooked’ taste and texture. The greens should be finely sliced for best results. To do this, trim the thick stems off of the leaves, lay several leaves on top of each other and roll up tight like a cigar. Use a sharp knife to cut the roll into thin slivers. Sprinkle the cut greens with salt and use your hands to rub the salt into the leaves, massaging and squeezing to release some of their juices.


1 bunch kale or collards, sliced fine

1 cup radish, beet, carrot or turnip, grated

1 cup cooked or sprouted grains

1 cup cooked or sprouted lentils

½ cup sunflower or pumpkin seeds

½ yellow onion

2 tablespoons apple cider vinegar

2 tablespoons apple or orange juice

1 tablespoon oil

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon salt, for bruising greens, then add to taste to finished salad


Mix salted, bruised greens with the grated root veggies and set aside. In a food processor or blender, puree onion, vinegar, juice, oil and spices. Pour spice mixture over vegetables and toss to coat. Add grains and lentils, toss, and season to taste with salt and pepper. Let sit at least one hour, then garnish with seeds and serve.

Submitted by Sara Jones, Tucson CSA