November 9, 2011
Raw Kale Salad
Raw Kale Salad
Author: Nell Stephenson
Recipe type: Veggies
Prep time:
Total time:
Serves: 2
My all time favorite leaf! Kale scores a 1,000 on the A.N.D.I. scale, tastes delicious and is one of the most versatile veggies to prepare.
Ingredients
- 1 bunch raw organic kale
- ½ small lemon, juiced
- 2 tablespoons cold pressed extra virgin olive oil
- 4 cloves fresh garlic, finely chopped
- 2 tablespoons natural (nothing added) dried cranberries (or raisins)
- 2 tablespoons raw chopped walnuts (pictured with pignoli)
- Freshly ground black pepper, to taste
Instructions
- Rip the stems apart from the leaves of each piece of kale, then tear into small pieces.
- Fill sink with warm water and massage kale for five minutes, continuing to rip into even smaller pieces.
- Drain and place in large, flat bowl.
- Add lemon juice, olive oil, garlic and mix well with hands.
- Scatter cranberries on top and refrigerate, covered for several hours, stirring occasionally.
- Remove from refrigerator 10 - 15 minutes before serving to allow to rise to room temperature.
- Scatter nuts on top and serve with your favorite protein.
