Thursday, May 10, 2012

Raw Kale and Beet Salad with Avocado and Cherry Tomatoes

This recipe is from a friend of a friend.  I love massaging kale!  It brings out the color and kind of cooks it in it's own way by breaking down the vegetable and bringing out the flavors.  Click HERE for an article about the great health benefits of kale.  This is a really great raw salad for the beginning of summer or anytime really.  Happy Raw Eating!

1 bunch kale
Olive oil (about 2 tbsp. or to taste)
Juice of 1 lemon
1 tsp sea salt
2 small uncooked beets grated
1 large, ripe avocado, cut in half and pitted
1 large, very flavorful tomato, diced, or a large handful of cherry tomatoes, halved or quartered
1-3 green onions, thinly sliced (optional)

Wash the kale thoroughly. 

Devein it (take out the stem all the way up the leaves) and either cut into small squares or chiffonade it. (Roll the leaves up into tubes and slice thin strips across the tubes, resulting in very fine strips of kale.) Put kale in large bowl.  Compost the stems.

Pour olive oil (about 2 tbsp) and lemon juice over the kale. Then, after washing hands thoroughly, “massage” the kale, running your fingers through it again and again for about 2 minutes until it is entirely coated with the olive oil. Add in the salt and continue to massage until kale wilts down a bit. Set aside for 10 minutes or so as this will allow Kale to lose some of the bitterness.

Add the rest of the ingredients (beets, avocado, tomatoes, green onions) and toss well. Add a little more olive oil if necessary. You can also add radishes, celery, green pepper or whatever you like!

-Rebecca Johnson

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