Mediterranean Kale Salad

Mediterranean Kale

Now here is a nice green salad. We are growing greens through the winter months because they do so well! We were so happy to see how kale, collards, turnips and the like hold up under a hoop tunnel. Here is a way to use these babies up and get tons of nutrition! This recipe is credited to my favorite, Jennifer Cornbleet from her book “Raw Food Made Easy for 1 or 2 People” Found in the Merchantile

This will yeild one serving, so, multiply accordingly.
4 kale leaves, stems removed
1 1/2 tsp extra virgin olive oil
1 1/2 tsp fresh lemon juice
1/8 tsp salt
1/4 red bell pepper, diced (adds gorgeous color!)
1 T raw pine nuts (a good place to get them is Costco or Sam’s)
1T sliced black olives (even prettier now!)

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving.

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