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Flora Athlete Series: Professional Endurance Athlete Rob Krar's Fav Kale Salad + Ultra-Running C


I’m blessed to have a partner in life whose love and passion for the outdoors is matched only by her culinary skills. With a passion for food and penchant for plant-based meals, our lives are full of hearty and healthy plates loaded with vegetables and grains— food that brings people together and nourishes the body and soul. This raw kale salad is a highlight of the picnics following our runs during the trail running camps we host at our home in Flagstaff, Arizona. The camp has proven to be an unexpected gift and source of inspiration. Home-cooked healthy meals are the backbone of our camp, and we are fortunate that Flora Health has supported the Rob Krar Ultra Camp from the beginning.

To see your community and landscape through fresh eyes is a treasure. Strangers become lifelong friends and encourage each other to dream big and make positive changes in their lives. With the support of the Flagstaff community, we find ourselves closing each camp with lessons learned that go far beyond running, reminding us all of the power of friendship and connection. I find sources of joy and light that sustain me through some of my darkest moments. This salad travels well on the road, complements busy lives and still tastes great days later. The dressing is made with Flora 7 Sources nutritional oil, a part of our daily diet and source of healthy essential fatty acids. The dressing is strong. It stands up well to hearty greens and is also fantastic over roasted root veggies like sweet potatoes. Make this salad your own by adding other veggies or nuts and seeds. You can also play around with the proportions and add or reduce the amount of mustard or vinegar. A good rule of thumb is one part vinegar to three parts oil. I personally like a higher vinegar ratio, especially on things like kale to break down the leaves.

Massaged Kale + Pepper Salad Recipe


2-3 bunches lacinato kale leaves stripped from the stalks and roughly chopped (some stalks are fine; you can really use any kale, but this is my favorite)

2-3 bell peppers, thinly sliced (I used an assortment of red, orange and yellow)

7 Sources Dressing

½ cup 7 Sources oil

Scant ¼ cup maple syrup

4 tbsp dijon mustard

¼ cup apple cider vinegar

Salt & pepper, to taste


Whisk together dressing ingredients in a small bowl. Combine kale and peppers in a large bowl. Pour over ¾ of the dressing. With clean hands, mix and thoroughly coat the kale. Let sit for at least 3 hours and up to 2 days. Add additional dressing before serving, if desired.

Information on the Rob Krar Ultra Camp at

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