Healthy Kale Salad Recipe
Serves 2-3; preparation time, about 20 minutes.
1 bunch of kale
1 medium cucumber, diced
1 green bell pepper, diced
3 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 clove of garlic pressed or grated on a microplane
1/4 teaspoon kosher or sea salt
fresh cracked black pepper to taste
1/4 teaspoon soy sauce or Tamari for Gluten Fee (optional instead of using the sea salt)
1. In medium bowl, whisk together all the salad dressing ingredients. Alternate method: shake in a mason jar, add all the salad dressing ingredients together and shake well to combine the dressing.
2. Wash kale and blot dry with towels to remove excess water. De-stem the kale leaves and slice the kale leaves into very thin chiffon strips
3. In large bowl, combine the chopped kale and salad dressing. Massage with your hands until the juices of the kale start to leave the kale. Then add the cucumbers and bell peppers
4. Add additional salt and black pepper to taste. Serve immediately.
This recipe adapted by Maggie Lawson, The Heirloom Chef for Symmetry Health Center
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