This is MY version of a raw kale salad I first learned about from reading Alissa Cohen’s book, Living on Live Food. The book is a must have for any kitchen library.
5-6 cups of cleaned kale torn into bite sized pieces (about one bunch)
1 large garlic clove, minced
1 lemon, juice only
2 tbs. extra virgin cold pressed olive oil
2 ripe avocados, one diced and put aside to add at the end
1 diced medium tomato
Pinch of sea salt
Pinch of cayenne
1tbs. of each raw hemp seeds, sunflower seeds and pepitas (pumpkin seeds)
Combine everything into one bowl EXCEPT tomato, diced avocado and seeds. Using your hand(s) squish the contents together without fear – seriously. Mash it all up and together well. Squeeze hard so and blend until the greens start to wilt and you have a lovely creamy consistency with the blended avocado. Toss remaining ingredients into the salad, adjust seasoning if necessary, and ENJOY.
RECIPE DISCLAIMER – My recipes are intended to inspire you to think on your own. Sure…follow them to the “T” if you’d like, but understand if you prefer more of less of an item that is listed, go for the quantity YOU desire. All my recipes are assembled to please MY palate. Any parenthetical notations are meant to get you thinking off of the page, and into the pantry. Use your imagination!