Kale Salad
Kale Salad
Once you make a Kale Salad, you won’t make any other. This salad lasts for days in a refrigerator and doesn’t go soggy, so it’s excellent for meal planning for the week. I love to throw some pomegranate on the top of it as the red seeds look lovely against the green leaves of the kale.
Gluten-free Dairy-Free Raw Kale Salad
Ingredients:
2 bunches kale
2 tbsp. extra virgin olive oil
1 tsp. grated fresh ginger
1 avocado, peeled, pitted and chopped
2 tbsp. lemon juice
Sea salt to taste (optional)
You can add any items of your choosing to the Kale Salad. For example:
clove of garlic crushed / chopped
basil
mint
red onion
olives
cannellini beans
seeds and nuts
tomatoes
snow peas
sweetcorn
carrot
cucumber
bell pepper
pomegranate
orange
apple
strawberry
Method:
Prepare the kale. You can remove the stalks if you wish or chop all of it into pieces and place in a bowl.
Add the olive oil, ginger, avocado, and lemon juice to the kale and mix with your hands.
As you mix it the kale will soften and fill less of the bowl. This makes the kale easier to digest.
Add any other ingredients you wish. Mix them in to distribute them evenly before setting it aside for at least 15 minutes.
Add salt to the dish if you require.
Additional Notes:
Why not try lime and lemon in this delicious salad. Simply add some of both to it.
See below for serving suggestions. I have served this as a meal on its own or as a side salad. It’s also fantastic in wraps.
Freezing Notes:
Not recommended for freezing.
Leftovers can be refrigerated in an airtight container for up to 5 days.
Equipment Used:
Bowl
Spoon
Knife
Chopping board
Peeler.
Recipe credit: Gluten-Free, Dairy-Free Family.
