Lemon Kale Salad

This is one of the best salads I’ve ever had. It’s so healthy and filling and great as a side-salad, as well as a main meal. Kale is so good for you, and doesn’t need to be cooked in order to taste good. The key to this salad is the way you break down the kale to make it more tender. You do this by adding certain ingredients, such as lemon and apple cider vinegar, as well as massaging the kale with your hands. It may take a little longer to prepare than just throwing in some lettuce, but it’s worth it. Try it! It’s also full of fiber so it’ll fill you up and make you feel good.

 

Lemon Kale Salad
 
Author:
Ingredients
  • 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
Directions
  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.
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2 comments

  1. Hi there Clare,

    I’m a 25 yr old living in Sydney Australia – and somehow I’ve come across your blog! It’s so hard to find genuinely healthy, vegan recipes that aren’t really heavy and full of beans etc, so I’m loving all these beautiful, veggie filled green, tasty salads! Just wanted to tell you that I think you’re doing a fab job! Also, how many people do most of your recipes serve? Are they just for one person? Or more?

    Thanks again!

    Bec x

  2. Hi there Bec! I’m glad that you’ve stumbled upon my blog :o) Thanks very much for your lovely comment, it means a lot! And hmm, you bring up a good point. I haven’t really mentioned suggested serving amounts for most of my recipes. That is something I should consider doing. I am usually feeding two other people, so I’d say my entree type meals typically have 3-4 servings. In regards to this salad, I find that kale salads are very dense and filling, so this would probably be a main meal for 1-2 people or a side for 3-4 people. Feel free to ask me any other questions if you ever have any. 🙂 Take care! –Clare x

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