Kale Salad Part 1
Yum Yum Yum…
When I was growing up kale was SO not cool. I don’t think my mum even tried to force me to eat it — which is saying something!
Now I ADORE it, it excites me to head to the farmer’s market to grab a bunch.
This is my second favourite recipe, but a lot easier than the first. I’ll post the other soon, but here’s a bit of magic to keep you going. This keeps for at least 2–3 days if you don’t double dip, and keep it well sealed. In fact the dressing and flavour improves lots.
Preparing kale for any salad, I take the leaves off the big stalk (that’s the bitter bit), then I will always at some point, massage the leaves of the kale to cook/break it down.
What you need:
2 tablespoons of olive oil, or avocado oil
1 tablespoon of cider vinegar
3 tablespoons of lemon juice
1 teaspoon dijon mustard
1 tablespoon chopped basil
1 clove garlic
1 bunch of kale (massaged)
I apple, chopped
A small head or 6 leaves of romaine lettuce, chopped
1/4 cup of raisins
I like to add a little oil to the kale leaves, a pinch of salt and massage… 5 mins will do, but longer is better. This ‘cooks’ it, and releases the juices.
Assemble the salad ingredients (kale, apple, lettuce).
In a small bowl, put the other ingredients together, whisk and let stand.
Then assemble all, and let sit for at least 15 mins
Feel free to leave your comments below.
Originally published at Soul Discovery Coaching.