Carrot Avocado Kale & Peppered Pecan Salad w/ Cranberry Flax Dressing

Carrot Avocado Kale & Peppered Pecan Salad w/ Cranberry Flax Dressing

Time: 10 Minutes (not including pre-soaking of golden whole flax seed)
Yield: 6 Servings
(11 Item Recipe)


1 Bunch of Organic Raw Kale, washed, dried and stems removed
1/2 Cup Shredded Organic Carrots
1/2 Organic Roma Tomato, chopped
1/2 Organic Green Bell Pepper, chopped
1/2 Organic Avocado, chopped
1/4 Cup Raw Organic Pecans
1/2 Cup Un-sulphured, un-sweetened Dried Cranberries
1/2 Cup pre-soaked golden flax seed
1/4 Cup Organic Lemon Juice
1/4 Cup Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper


In a small bowl take pre-soaked roasted golden flax seed, olive oil, lemon juice, cranberries, sea salt and pepper mixing together.  Let sit for 5-10 minutes while making salad.

Wash and dry all veggies.  Remove stems from kale.  Chop all veggies up and put in separate piles on a plate.  Add pecans to plate.

In a large bowl mix all veggies together.  Then toss in pecans and mix until well distributed.  Dress salad with dressing mixture.

Be sure to get soaked cranberries into each salad as well as pecans in every bowl.  If you are making this for the week you can wait and ad dressing to the salad each time you eat it.  This is a super delightful salad filled with great nutrition.

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