I find that kale salad is peace on the earth that is my body. I imagine my blood humming with pleasure whenever I eat kale salad. I eat it so often that I had to change it up for variety. One of my favorite variations on the theme - what shall I call it - Cilantro Ginger Kale Salad.
I have taken to making large salads. They don’t last as long as you would think, because everyone eats them up so quickly.
Use one or 2 bunches of kale and 1 bunch of cilantro
1/2 inch square to 1 inch square of young ginger, chopped very fine
1 clove of garlic, chopped very fine or crushed through a garlic press
Juice of 1/2 lemon or 1 lime
1/4 c olive oil
1/2 tsp salt
1/4 tsp ground cayenne
It is important to remember that the proportions in the dressing should be adjusted to taste and to the size of the salad. If you are using a LOT of greens, you may need to add a little more olive oil and lemon. This salad is no fun if it is dry. Kale leaves need to be dressed and pressed into submission for eating. When it is done right, it is a very satisfying salad, so don’t get caught up in trying to skimp on the olive oil.
Pour the dressing over the chopped greens and mix it in by squeezing. The squeezing softens the kale and distributes the dressing well.
Add tomatoes after mixing OR if your dressing is too lemony, add some chopped tomatoes before you mix by squeezing. This neutralizes the lemon taste somewhat and balances it out.
Remember: Green is gorgeous!
Posted in Healthy Foods, Recipes |