I discovered this salad a while back in Vegetarian Times, and we love it. It's really easy to make, and it is very nourishing as well. Last night I dressed it up with a raw beet and carrot salad I made a couple of days ago (just shredded vegetables with some oil, vinegar, cumin, salt, and fresh herbs) and some pumpkin seeds. We usually just eat it plain, though.
1 bunch kale, stemmed and torn into pieces
1 Tbsp olive oil
1/2 Tbsp apple cider vinegar
1/2 tsp salt
Dressing:
1 Tbsp lemon juice
1/2 Tbsp lemon zest
1/2 Tbsp olive oil
1/2 Tbsp soy sauce
1 tsp honey or other sweetener
Place kale in large bowl with olive oil, vinegar, and salt. Massage a few minutes until kale starts to wilt. Let sit on counter for about 30 minutes. Whisk together dressing and pour over kale. We usually have enough for two days of salad--it keeps surprisingly well.
1 comment:
Thanks for the great recipe! I made this over the weekend, and ate the leftovers four days later, and it was still great! We have tons of kale in our garden right now.
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