kale salad

Adapted from Chad Sarno’s Vital Creations (www.rawchef.com) 1 bunch dinosaur kale, deveined and finely chopped (Linda's note: this is a.k.a. Lucinato Kale) 1 tomato, chopped 1 avocado, chopped 1 juice of a lemon 2 Tablespoons olive oil Celtic sea salt cayenne (optional) Interesting additions I’ve tried: A few tablespoons pine nuts, chopped red pepper, soaked & chopped sun-dried tomatoes, chopped kalamata olives. Mix all ingredients in a large bowl, kneading the kale until soft and well coated and creamy. Eat as one dish supper: serves 2 or 4-6 as side dish.
Linda Mahns

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