I just harvested the first bunch of kale from my container garden and the kale leaves are tender and still sun-warm… yum!
This recipe is from a good friend. This salad is delicious, fresh and full of vitamin nourishment. I feel like I am feeding my bones when I eat it. My kale leaves are tender now, but don’t worry if you have large tougher leaves. Remove the rib and then ribbon the leaves. The vinegar and oil soften the leaves. Also, I’m not really into picky food sourcing, so I substitute in any good oil, like olive. Today I am using avocado oil because I grabbed some at the natural market, but I bet it is better with the pumpkin oil.
Raw Kale Salad
1 bunch kale cut into ribbons
1 red onion chopped
1 ripe avocado diced
1 cup grated carrots
1/3 cup lemon juice
1/3 cup pumpkin oil
1tsp sea salt
Mix together all but the avocado in a large salad bowl.
Add avocado and let the salad marinate for at least an hour – overnight if the kale is particularly tough to start.