Kale Salad

by Gretchen
(Fairfax, CA, USA)

I adopted this recipe from Gabriel Cousens' book, Rainbow Green Live-Food Cuisine, which is full of many awesome recipes!

Dino kale (1 bunch)

Celery (several stalks)

Dulse (1/3 cup)

Avocado (1/2 medium)

Olive oil (1 Tbl)

Lemon juice (1/2 - 1 lemon)

Salt (1/2 tsp - I like celtic or himalayan)

Tear the leaves of kale off the stalks, and chop. Place the leaves in a large bowl, and then sprinkle with salt. Massage the salt into the kale and let this sit while you prepare the other ingredients. It's important to let the salt work on the kale before adding the oil or any other ingredients - the salt will tenderize the kale and make it really yummy. Leave this at least 5 minutes or more. Meanwhile, chop the celery and cut up the dulse. Add the celery, dulse and lemon juice to the kale, and mix. Then mash the avocado and blend in, mixing well. Finally, add the olive oil.

I've made this without the oil and it's really delicious that way too. The salad is flexible and can easily adapt to other ingredients. Red pepper would be beautiful, and I keep wanting to try olives instead of the dulse. Also, if you have strong digestion, you can probably just chop the kale with the stalks, and that would save a lot of time in prepping.

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