Kale Salad

Created by Claudia Olivos
http://olivosartstudio.blogspot.com/

My Raw Kale and avocado recipe for my primita Vanessa! Many people are surprised when they taste my salad to learn it is Kale.
Kale is a hard leafy vegetable that is usually steamed or cooked to soften it, however, you can "cook it" in lemon/lime in order to soften it without cooking away all the fantastic nutritional benefits Kale has to offer!

Raw Kale Salad

1 head kale, shredded
Cherry tomatoes to taste ( use a whole box)
1 avocado
2 tablespoons extra virgin olive oil
Juice 2 lemons
Celtic or sea salt, to taste
1/2 finely sliced red onion
optional: 2-3 heaping tablespoons of Nutritional yeast

Variation:
Skip the tomatoes and red onion and replace with:
Raisins
Sprouted sunflower seeds
Finely sliced Spring onions
Instead of 2 lemons, use one and a bit of Balsamic Vinegar

Preparation

Wash and clean the Kale, stripping the leaves from the stem as you go (stems are hard and bitter, but you can use them for your green juice with a sweet apple).
Finely chop Kale into tiny pieces measuring roughly ½ inch square and put into a bowl (I use my food processor for this).

Add 1 lemon, olive oil and salt to the kale and begin to massage well into the leaves. This is an important step as you are helping the seasonings enter the leaves which will create a marinated/wilted effect on Kale. This makes it much tastier and easier to digest.

Leave it in the refrigerator overnight. I usually do this at least 24 hours before I plan to serve.

Once you have waited for the Kale to "cook" in the juices, you may add the ingredients you choose. The avocado can be mashed and massaged into the salad, or simply sliced and tossed in along with the onions, tomatoes etc...

This is delicious, refreshing, and packed with nutrients!
Enjoy and to your health!