Hope you are all enjoying this lovely weekend! We deep cleaned our house this morning. It really needed it. Now we are off to a family picnic in the park since the sun has decided to finally peek out.
Yesterday evening I made this salad along with our Sunny Sunflower Seed Burger recipe (in my Whole Life Nutrition Cookbook), Herbed Oven Roasted Potatoes, and a loaf of freshly baked gluten-free french bread. It was a delicious summer meal!
Raw Mediterranean Kale Salad
I used Red Russian Kale for this, but I imagine you could use any variety of kale you have on hand. Try varying the recipe to what you have on hand: replace the currants with raisins and the oregano with fresh basil. The pine nuts could be replaced with sunflower seeds to save money (pine nuts can be a bit pricey). This salad serves 2 adults and a few small children. You may want to double it if serving to a larger number of people. It needs to be eaten the day it is made so don't make any extra for the next day. Enjoy!
1 large bunch of kale, thinly sliced
1/2 cup currants
1/4 to 1/2 cup raw pine nuts
handful of grape tomatoes (optional)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 to 2 small garlic cloves, crushed
1/2 teaspoon Herbamare or sea salt
freshly ground black pepper, to taste
small handful of fresh oregano leaves
Place all ingredients into a large bowl and toss together. Let the salad rest for about 10 to 20 minutes before serving. The lemon juice and olive oil with soften the kale and take away some of the bitterness (though young kale leaves are much sweeter and not as bitter compared to more mature kale).
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