Kale & Avocado Rainbow Salad with Mint Infused Dressing by Trinity
Rainbow Kale Salad with Mint Infused Dressing
Dressing ingredients:
  • Handful of fresh garden mint
  • 3 tablespoons of rice vinegar
  • 2 tablespoons flax oil
  • 3 tablespoons olive oil
  • ½ to 1 teaspoon maple syrup (optional)
  • ½ medium sized apple
Salad ingredients:
  • 5 large kale leaves
  • 5 large romaine lettuce leaves
  • ½ an apple
  • ½ small yellow sweet pepper
  • ½ small red sweet pepper
  • 4 large celery stalks
  • 1 medium ripe avocado
  1. Make the dressing first by de-stalking the mint blending all of the dressing ingredients together in a blender.
Chop the salad ingredients as desired or as follows…
  1. Chop the kale and romaine lettuce into thin bite sized pieces.
  2. Chop the apple into very small cubes, with the skin still intact.
  3. De-stem and de-cube the sweet pepper and slice or cube.
  4. Slice celery into small pieces.
  5. Score squares into the avocado and scoop out.
  6. Mix everything together with the salad dressing until everything is evenly coated.


A refreshing, Mediterranean salad that can be served as a cooling side salad alongside a favorite Mediterranean dish. It’s also wonderful to use with crackers, a basic pate and your favorite hummus variation for a simple and light picnic lunch in the park or anywhere you want a little something with a whole lot of flavor. 

  • 2-3 cucumbers, peeled and chopped
  • 5 C. tomatoes, chopped
  • 2 C. fresh cilantro, parsley and mint, chopped
  • 1 C. radish, diced
  • 3 Tbsp. fresh lemon or lime juice
  • ¼ C. olive oil
  • 1 tsp. Himalayan Sea Salt or Transformational Salt

Rub chopped cucumber with salt and let sit 1 hour, then drain. Prepare and combine remaining ingredients. Add cucumber and serve.



  • 3-4 bunches kale & chard mixture
  • 1 red bell pepper, diced
  • 2 avocadoes, diced (optional)
  • ½ C. sesame 0il (or olive/hemp oil)
  • ½ C. fresh herbs (basil, tarragon, dill, thyme, oregano)
  • ¼ C. hemp seeds
  • ¼ C. lemon juice
  • ¼ C. Apple Cider Vinegar
  • ¼ C. dulse, broken up
  • ¼ C. kelp, soaked (10-15 min.) and chopped
  • 1 tsp. Spirulina (or Chlorella)
  • 1 ½ tsp. cumin
  • 1/8 tsp. hing
  • 1/8 tsp. cayenne (or black pepper or chipotle)


  • ¼ C. sesame seeds, dehydrated

Combine all prepped ingredients in an extra large mixing bowl. Garnish with ¼ cup dehydrated sesame seeds. 

Image result for raw vegan salad cabbage cousens