For detoxification, cancer-prevention and nutritional-density, kale is king! Juicing and steaming are common preparations. But, many people are hesitant to use it raw? Could there be such a thing as too much “crunch” in a salad? This simple and flavorful preparation changed my mind. The trick is letting the leaves soften before dressing and allowing the salad to “rest” before eating. Lacinato “dinosaur” or black kale work particularly well. Serves 2-4.
- 1 bunch kale, stems removed
(or 4 cups)
- Sprinkling of lemon juice
- pinch of sea salt
- Grated red cabbage
- Grated or shaved carrot ribbons
- Sliced apple
- Diced avocado
- Sunflower or flax seeds
You can remove the kale ribs quickly in several ways. You can simply tear bite-size kale pieces away from the rib. For a little more elegant presentation, you can cut the leaves away from the rib or pull the leaves back simultaneously, away from the rib, and pull the two sides off, away from the rib. Then, stack the leaves, roll the stack up length-wise into a ‘tube’, and slice into 1/4 inch pieces.
- Combine torn or sliced kale pieces with a light sprinkling of lemon juice and sea salt.
- Toss greens, attempting to distribute the juice and salt evenly across the greens.
- Let the salt and lemon juice go to work, softening the kale, while you prepare the dressing or up to several hours before serving when stored refrigerated.
LEMON-TAHINI DRESSING INGREDIENTS:
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoons Braggs or coconut amino acids
- (Alternate option: wheat-free tamari or regular soy)
- 1 tablespoon raw honey (or agave)
- 1 clove garlic (minced)
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne
- up to 1/4 cup water to reach desired consistency
LEMON-TAHINI DRESSING DIRECTIONS:
- Process ingredients in a blender. Add enough water until dressing is a pourable, but much thicker consistency than a typical salad dressing. It will continue to thicken if refrigerated.
- Adjust lemon, salt and cayenne to taste.
- Toss dressing, several tablespoons at a time with the greens.
- “Massage” the dressing into the leaves for even, but light coverage.
- Let salad stand for at least 10 minutes.
- Add salad toppings of choice and serve.