Last night’s dinner was kale & quinoa patties, and since we had so much leftover steamed kale I was looking for recipes for a quick steamed kale salad.
Here’s a great one I found, from my book called “Going Raw” by Judita Wignall!
SIMPLY SPLENDID KALE SALAD
Prep Time: 20 minutes
-2 small bunches flat or curly steamed kale, stems removed
-2 tbsp. lemon juice
-1/2 teaspoon sea salt
-1 cup (180g) tomatoes sliced into wedges
-1/2 cup (70g) pine nuts
-1/2 cup (60g) dried cranberries or raisins
-1 tbsp. olive oil
-1 tbsp. flax oil
-Freshly ground black pepper (optional)
1. Chiffonade the kale and place it in a mixing bowl with the lemon juice and sea salt. Massage well with your hands, working the lemon juice and salt into the greens until softened.
2. Add the tomatoes, pine nuts, cranberries, olive oil, and flax oil and toss gently. Season to taste with pepper.
The salad will keep for 3 days in the refrigerator.