Sunday, June 19, 2011

Marinated Kale Deli Salad

1 head lacinato kale
½ cup kalamata olives
1 Hass avocado
1 cup julienned cucumber
½ cup walnuts
Dulse, flaxseed oil, or seasoning blend such as Herbamare or our 118 all-seasoning blend (available at (Optional)


Begin by slicing avocado in half length-wise. Remove pit, scoop out the soft flesh inside, and dice. In a large mixing bowl, combine with all the other salad ingredients (except kale). De-stem the kale by pulling alongside the main stem. Layer piece over piece on a cutting board and roll tightly; then chiffonade into thin strips ¼-inch in thickness. Toss vigorously with other ingredients, massaging the oils of the avocado into the kale so that it becomes soft. This technique creates a texture that is gentler on the palate and more universally enjoyed.

Serves 4

This recipe was taken from & was written by Jenny Ross in Raw Basics (Hay House,2011)

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