Lemon Kale Salad
  • 1 bunch of Kale
  • 5-6 Mushrooms, chopped
  • ½ cucumber, chopped
  • 2 tomatoes, chopped
  • ¼ cup of raisins (I used a mix of thompson & golden)
  • handful of chopped nuts - (almonds, peanuts, pinenuts)
  • handful of alfalfa sprouts
  • handful of sun dried tomatoes
  • 1 tbs fresh lemon juice
  • 1 tbs apple cider vinegar
  • ½-1 tbs extra virgin olive oil
  • optional: ¼ cup cooked barley or quinoa
  1. Thoroughly wash the kale. Separate the individual stalks and separate the leaves from the stem. A quick way to do this is to hold the kale stem with one hand at the top, and with the other hand, firmly slide your fingers down the stem, which little remove the leaves. Do this to all the kale stems.
  2. Now you want to cut the kale into thin strips or chiffonade the kale. To chiffonade the kale, make sure you give yourself some space to work and stack a few kale leaves on top of one another on a cutting board, roll them together and then start chopping them.
  3. Ok, now the most time consuming part is over. Get out a large bowl and put in the kale. Add in the lemon juice, apple cider vinegar and olive oil. Now start massaging the kale with your hands. Don't be afraid to get really rough with it. You really want to break down the kale. Take a handful of kale in each hand and start rubbing them together. The lemon, vinegar and oil will aid the breaking down process. Do this for a few minutes until the kale is wilted and no longer stiff.
  4. All that is left now is to add in the mushrooms, cucumber, tomatoes, nuts, raisins, alfalfa sprouts, and whatever else you choose to add your salad.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/lemon-kale-salad/