A great way to eat kale without cooking it! Fresh kale retains all of its nutrients, some of which may be lost during cooking, making it so much healthier!
Kale leaves, one large bunch preferably organic
Purple Cabbage, one-fourth of a head
2 Large Carrots
1 Mandarin Orange (cutie), Tangerine, Tangelo, or Orange fresh-squeezed
2T Extra Virgin Olive Oil
Pinch of Himalayan Salt
Dash of Fresh Ground Pepper
DIRECTIONS: wash and dry the kale leaves. Break leaves into small pieces, removing stems, and add to a large salad bowl. Wash the quarter of cabbage section and cut-away the core. Slice the cabbage into thin strips. Add to the bowl of kale leaves and set aside.
In a small bowl, whisk together the olive oil and the fresh squeezed juice of your choice. Add salt and pepper. Or add the oil, juice, salt, and pepper to a jar with a lid and shake well.
Drizzle the mixture over the kale and cabbage pieces in the bowl. With clean hands, mix in the liquid while “massaging” the kale leaves. The longer you massage the kale leaves, the more tender they will be.
Wash, peel, and grate the carrots. Add to the kale and cabbage mix. Put into individual salad bowls or on a large plate. For more flavor add some homemade balsamic salad dressing.
NOTE: you can eat the kale salad as is or use it as a salad base. Add all of your favorite salad toppings like cucumbers, bell pepper, cucumber, radish, tomato, pumpkin seeds, chopped nuts, etc.
Don’t forget to try roasted vegetables: slices of sweet potato, purple sweet potato, cubes of kabocha squash, pumpkin, turnips, beets, etc.
Try adding some fresh fruit, for an exciting new taste. Any of the following work well: sliced apple pieces with the skin on, cut-up sections of orange, tangerine, or tangelos, pineappe fresh blueberries, raspberries, or strawberries.
To make this a meal add a light protein like grilled filet of fish, grilled organic, cage-free, boneless, skinless chicken breast, nitrate-free all natural turkey breast lunch meat, or hard-boiled eggs.
VEGAN OPTION: add cooked and cooled quinoa or cooked and cooled rice plus beans, snap peas, or seeds/nuts.