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Summer Kale Salad (Raw)

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6


  • 1/2 lb. Baby kale mix or any baby greens of choice, roughly chopped
  • 1/2 lb. Lemon boy heirloom tomatoes, sliced
  • 1/2 lb. Romano beans* + 3 cups water
  • 5 Mokum orange carrots, julienned + the greens of 2 carrots, chopped
  • 1/2 lb. Lemon cucumbers, sliced
  • 1/2 cup cilantro, chopped, roughly chopped
  • 2 Ataulfo mangos, diced
  • 1/4” fresh ginger, roughly chopped
  • Juice of 1/2 lime
  • 12 tbsp red onion, diced
  • 23 tbsp Pistachios, crushed


  1. Bring 3 cups of water to a boil. Add in the Romano beans, and allow them to cook for 5 minutes. Strain them from the pot and set aside to cool.
  2. In large bowl, combine the kale and carrot greens. Set aside.
  3. In a blender or food processor, combine the mango, ginger, lime and onion. Blend until smooth.
  4. Pour the dressing over your kale and carrot greens, and massage for a minute or two.
  5. Add in the remaining ingredients, except for the pistachios, and toss until combined.
  6. The salad may be served immediately, but I would suggest letting it sit for at least 1 hour.
  7. To serve, top with crush pistachios.


Leave out the cooked Romano beans if a completely raw salad is desired.

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Salad, Entree
  • Cuisine: Vegan, Raw Vegan