Creamy Kale Salad with Marinated Onions


The first raw vegan restaurant my husband and I went to was 118 Degrees in Costa Mesa. It was fabulous, so we were excited that one opened up near us in Laguna Niguel.

We’ve been to our local 118 Degrees several times, but I haven’t written a post about them yet. We ate there again last week and I want to write a post today, but it’s not going to happen. I’ve got too much to do before I go on vacation tomorrow.

I will, however; share a recipe that was inspired by the delicious Marinated Kale Salad that I enjoyed on my last trip to 118 Degrees. This salad is creamy and delicious and I know you’ll love the bite of the marinated onions in it. And I promise I’ll write a proper restaurant review soon.

Creamy Kale Salad with Marinated Onions

Serves 2


Salt (optional)

1 head kale, stripped and shredded

1 avocado

2 lemons

½ red onion, sliced very thin

½ jar kalamatta olives, chopped

1 can cannellini beans, rinsed



Place onions in a nonreactive container and pour juice of one lemon over them. Add a pinch of salt and mix well. Allow onions to sit for about half an hour until they are a beautiful deep pink color.

Place kale in a bowl and wet your hands. Sprinkle salt on your hands and then begin rolling the kale back and forth between your palms. Continue doing this for 2 to 4 minutes until the kale becomes soft.

Smash the avocado in a small bowl and pour the juice of one lemon over the top. Mix to combine. Mix the avocado mixture into the kale with your hands massaging it with your fingers. Do this for a count of 100.

Add onions, olives and beans to the kale and mix to combine.

Put salad on plates and drizzle with tahini.





About celestedimilla

Hey there. I’m Celeste, California girl, writer, psychotherapist and burgeoning plant-based foodie.
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37 Responses to Creamy Kale Salad with Marinated Onions

  1. Ally says:

    Yum! Sounds fabulous.
    Wishing you a wonderful holiday. 🙂

  2. Sophie33 says:

    fantasticly tasty, Celeste!

  3. Very pretty photo, Celeste!

  4. Beautiful and yummy! I love anything kale. Do you grow it? It’s very easy and prolific, even surviving our harsh Wisconsin winters!

    • Thanks for your lovely comment! No, I don’t grow it. I have a tiny backyard with little room for a garden. That’s the price you have to pay to live in SoCal. Do you grow it? Celeste 🙂

  5. lucylox says:

    Divine! I love the way you make the kale soft and manageable, I’m definitely going to try your technique. Have a fabulous holiday xx

  6. Poppy says:

    Gorgeous photo Celeste and this salad sounds gorgeous – made with lots of my favourite things! 🙂

  7. RMB Photography says:

    That looks amazing and I can already taste the flavors! I wish there were as many vegan restaurants in Montana as there are in California. Hahaha.. I would make one myself but no one would come. 😦 Dining out in MT gets creative at times unless it’s a buffet.. This is why I really appreciate vegan food blogs! Keep it up Celeste! 🙂

    • Hey Ryan! My hope is that one day there will be vegan restaurants on every corner everywhere!! Until that day, I guess you’ll just have to cook. Or you could visit California. And If you do get out here, let me know. I’d love to give you a SoCal vegan tour. Celeste 🙂

      • RMB Photography says:

        Aw thanks Celeste! Thats very kind of you! It would probably be a while before I’d be able to. I have some cousins down in San Bernardino whom I’ve never met in person. I plan on meeting them someday and you never know, I might say hello. 🙂

      • That would be great! My husband is vegan too, and we’d both have fun taking you out to some fab vegan restaurants. So here’s to someday!! Celeste 🙂


  8. Anna says:

    Great recipe, this is a good way to enjoy the salad.
    Wish you a wonderful time on your vacation.

    • Hey Anna! I’ve really got to have you over for one of these vegan meals I make. Maybe when I get back from vacation. And many, many thanks for reading my blog and for all your support girlfriend. I really appreciate it!! Celeste 🙂

  9. Liz @ LizzieFit says:

    This looks delicious Celeste! Thanks for sharing 🙂

  10. SkinnyLunches says:

    Sounds delicious, and one I know the hubby will love too. Must try.

  11. aouatt77 says:

    Ok, you really need to publish your own vegan zagat and I would be the first to buy.

    • You’re such a sweetheart Antoinette! I will say that my cooking skills have improved since going plant-based. I wasn’t much of a cook before because I just nuked frozen food – haha!! Celeste 🙂

  12. Thanks for letting me camp out in your blog for a little while today. I had a great time and tried to leave my campsite as good as when I arrived. I’ll be back!

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  15. I really like the idea of the marinated onions. Do you think this is a salad that would “hold” if you made it the night before an event?

    • Great question Cowgirl! I’ve never made it ahead of time, but because of the avocado I’d be wary about doing so. I think it might work if you partially prepare it ahead, however. You can strip, cut and do the first kale massage (where you roll the kale between your wet, salted hands until it’s soft) the day before. Then half an hour before the event you can marinate the onions and right before you serve it you can quickly massage the avocado into the kale (if it’s pre-massaged, all you really need to do is coat the kale with the avocado). Then just add the onions, olives and beans. I have not tried this, however; so you might want to practice if you decide to go with this salad. Good luck chica and cheers to saving turkeys! 🙂

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