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plate of vegan kale salad topped with avocado


Vegan Kale Salad with Roasted Veggies is gluten-free, dairy-free, grain-free and super healthy! Packed with all kinds of antioxidants and seasoned with salt & pepper. Detox recipe.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course, Salad
Cuisine Detox, vegan


  • Air fryer (or oven)


  • 1 cup Raw kale chopped
  • ½ Zucchini julienned
  • cup Fresh cilantro
  • 1 Red bell pepper Finely sliced
  • ¼ Red onion Finely sliced
  • ¼ -⅓ cup Raw Walnuts pieces
  • ½ teaspoon Olive oil
  • ¼ tsp Toasted sesame oil
  • ¼ teaspoon Sea salt
  • ¼ tsp Cracked pepper
  • ½ Lemon juiced
  • Avocado (optional)


  • You will start off by slicing and chopping all the vegetables VERY thin. That's the key to this recipe. Everything needs to be similar widths.
  • Set the sliced carrots, onion, and bell pepper in a bowl. Coat them in ½ teaspoon of olive oil and sea salt and pepper. Then air fry for 5 minutes at 375 degrees F. Toss. Put them back in the air fryer for another 4 minutes.
  • While they cook, using the julienne Y peeler, you will make long strands or noodles with your zucchini. Set aside. 
  • Layer the zucchini "noodles" on a plate. Sprinkle ½ teaspoon olive oil. Coat and leave alone. Don't salt them. Add the cilantro. Then you'll layer the walnuts.
  • In a separate bowl, you will want to massage chopped kale with toasted sesame oil and lemon juice using your hands. Do not salt. Add the kale to the zucchini noodle bowl. 
  • Next, add the air fried veggies to the raw vegan kale zucchini salad. These will be warm and that's great! This adds warm and a toasted flavor to the raw ingredients. 
  • Finally, garnish with avocado and toasted sesame seeds. This is optional and you don't need it if you want to lower the fat content and calories.
Keyword air fryer, kale, kale salad, roasted veggies, salad, zoodles