Kale salad with clementine, cucumber, watermelon radish, and cherry tomatoes. Vegan, gluten free, oil free. - by Veggie Lexi

Rainbow Kale Salad (Vegan, Gluten Free, Oil Free, Flour Free):

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


  • 2 Tablespoons unsalted peanut butter
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon water
  • 3 packed cups deveined and roughly chopped kale
  • 3 clementines peeled
  • 2 Tablespoon watermelon radish cut into ⅛” thick strips
  • 1/2 cup chopped cucumber
  • 6 cherry tomatoes quartered


  1. In a small bowl, combine the peanut butter, rice vinegar, coconut aminos, lime juice, and water. Mix with a fork until completely combined.
  2. In a large bowl, combine the kale and dressing. Massage the dressing into the kale. This coats the kale evenly, marinates the kale in the dressing a bit, and helps break down the toughness of the raw kale.
  3. Add in the clementine pieces, watermelon radish, cucumber, and cherry tomatoes. Toss to combine.