Go Plant-Strong!
Kale Ceviche Salad: From “My Beef With Meat”
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Serves 6-8
  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Rate me
Print recipe Email recipe

I recently read a reference to Kale as “angry lettuce.” This cracks me up! I’ve always thought of Kale as lettuce with an attitude but I really like “angry lettuce.” Kale is superior to all other foods on the planet when it comes to its micronutrient content so I’m always looking for delicious ways to incorporate it into my diet. In fact, this has become a favorite of Lance Armstrong or as Lance likes to say, “It’s not about the Kale.” Or is it! Massaging the salad drives the lemon juice and salt into the cell membrane of the Kale and lightly ‘cooks’ it – making it much more tame and “less angry”.


1 bunch Kale, stripped and chopped

1 large (or 2 small) avocados OR 1/4 cup oil free hummus

½ lemon, juiced

¼ – ½ teaspoon salt

½ teaspoon, red chili flakes

½ red bell pepper, finely chopped

1 small carrot, grated

½ purple onion, diced

11 oz. mandarin oranges (about 3 oranges)


  1. Throw stripped and chopped Kale leaves in a large bowl with avocado, lemon juice, salt, and red chili flakes
  2. Mash and massage the avocado (or hummus) into the Kale with your hands until the avocado is spread evenly -like a dressing- throughout the Kale
  3. Stir in red bell pepper, carrot, purple onion, and mandarin oranges
  4. If you can, let the salad sit for 30 minutes before serving, if not, dive in!