It's August, temperatures are in the 100s and kale is thriving in our vegetable garden like no other vegetable. No wonder, we have a daily dose of kale in many different ways. Only kale lovers would understand, but even those who are not particularly fond of this "miracle" greens should give it a try. A very green smoothie is a nice way to start, but kale is also great in salads.
However, if you truly want to enjoy your kale salad, you have to prep the kale. This is important since, unlike lettuce, kale has very though veins and rather thick leaves.
for the salad
- 4-5 kale leaves
- 2 Tbsp freshly pressed lemon juice
- 2 Tbsp virgin olive oil
- pinch Celtic sea salt
- 1 medium large purple onion, chopped
- 1/4 cup fresh chive flowers
for the dressing
- juice of 1/2 lime
- 1/4 cup virgin olive oil
- 2 Tbsp coconut water
- 1 clove garlic, minced
- freshly ground black
- pinch of Celtic sea salt, if needed
- To prep kale, first wash and thoroughly dry the kale leaves. Place kale leaves on a cutting board and using a sharp pairing knife remove the center stems. You can also use you hands to simply pull the green leafy part of the stems. Now, cut the greens into small chunks or simply tear them apart with your hands. In a large bowl mix kale with lemon juice, olive oil and salt, and "massage" it well to break the rough veins.
- Whisk a dressing using all dressing ingredients. Adjust the taste to your personal liking.
- Pour the dressing over the kale, toss in chopped onion and mix well. Add chive flowers and mix gently.
- Serve right away and enjoy in good company!
In radiant health - passionately raw - Dominique
Growing kale in the backyard - Roswell, NM