Mary Jane Bembenek, MS CNS CKNS LDN

Raw Kale Salad

Posted in Recipes, Salads By MaryJane BembenekPosted on Tagged

This is a wonderful salad, perfect for the spring and summer when you want something light and easy to eat.

Raw Kale Salad
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Ingredients
  1. 1 bunch curly kale
  2. 1/2 tsp. sea salt
  3. 2 Tbs. extra virgin organic olive oil
  4. 2 Tbs. Raw, unrefined Apple Cider Vinegar
Optional additions
  1. 1/4 cup pine nuts
  2. 1/2 shredded yellow beet
  3. Chopped or shredded carrots
  4. Mung bean and lentil sprouts
  5. Avocado
  6. Currents, raisins or juice sweetened cranberries
  7. Cherry tomatoes
Instructions
  1. Remove the leaves of the kale from the stem. Chop the stems very finely.
  2. Finely chop the kale leaves and place in a large bowl along with the finely chopped stems.
  3. Sprinkle in the salt and add the olive oil and vinegar.
  4. With clean hands, massage the kale until it wilts, about 2 minutes.
  5. Taste for flavor, add more oil or vinegar if needed.
  6. Add the optional ingredients and serve.
Notes
  1. Thanks to Penny Friedberg of The Nourishing Kitchen for sharing this recipe.
Mary Jane Bembenek, MS CNS CKNS LDN https://nutritionwithmaryjane.com/
Raw Kale Salad
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