Kale and Cranberry Salad

Kale and Cranberry Salad

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 2 servings, gluten-free, vegan, raw.


  • 2 cups kale, finely chopped
  • 2 cups raw carrots sticks
  • ¼ cup unsweetened dried cranberries


  • 1 lemon, juiced
  • 2 tablespoons agave syrup
  • 4 tablespoons cold press avocado oil
  • ½ cup raw or frozen cranberries
  • 1 tablespoon cardamom seeds
  • 1 pinch sea salt


  1. Chop the vegetables into small pieces and place them into a salad bowl.
  2. Place all the ingredients from the dressing and blend them into a blender or a food processor.
  3. Pour the blended dressing in the salad bowl and toss well covering all the vegetables.
  4. Enjoy!