Salad

I seem to be eating a lot more regular green salads with baby greens, spinach and similar greens; like the one above. Previously, I used to eat a lot of kale salads. However, living away from a large city presents some challenges with more uncommon vegetables and fruit. When I lived in a larger city, I would eat kale almost daily because it was readily available. When it is available, it is usually expensive, poor quality or both. Sadly, I haven’t eaten kale in over three weeks.

One of my favorite kale salads is a creamy kale salad, made with few ingredients, but the combination makes it taste amazing. Most people that I served it to, didn’t even realise they were eating raw kale. I think many had never eaten kale before I served it to them.

Pictured below, a creamy kale salad.

Recipe

Creamy Kale Salad

Ingredients

• One bunch lacinato kale (dinosaur kale)
• One ripe avocado
• One tomato; cut into small chunks or cubes
• Handful of sliced green onions
• Lemon juice (from half a lemon)
• Cayenne pepper
• Sea salt

Directions

1. Shred kale, dice avocado and place in a large bowl
2. Add lemon juice, cayenne pepper and sea salt to kale and avocado.
3. Combine above mixture with bare hands by massaging all ingredients together.
4. Add the tomato and green onions to the mixture; combine it with a large spoon.

For variety, I sometimes add other things like wild leeks, peppers, hemp seeds and dulse.

This salad is rich and filling enough to be a meal on its own.

1 Comment

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  By MedBroadcast, April 16, 2009 @ 11:32

  This looks good! Check out some more leafy greens here! http://bit.ly/91ZZI

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