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Kale and Carrot Salad

Inspired by the "Dinasaur Salad" from the Elisa restaurant in Vancouver
Course Salad, Side
Cuisine American
Servings 4
Calories 53 kcal


  • 1 bunch Kale
  • 2 Carrots
  • 1 Onion small
  • 2 Limes juice
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Mustard
  • Salt & Pepper to tase


  • Mix lime juice, vinegar, olive oil, mustard, and salt & pepper
  • Wash and dry kale and slide in julienne; add to dressing 
  • Slice onion very finely and add to dressing 
  • Peel carrots and slice very finely; add to dressing 
  • Mix all ingredients thoroughly together ensuring that the kale is kneaded to make it soft 
  • Add more salt and pepper to taste if needed 
Keyword kale