I never thought I would eat raw kale salad and now Aaron and I eat it once a week at least. When you go to the grocery store you may find many kinds of kale. It is important to buy black kale for this raw salad, it is dark green in colour and the leaves are flat and kinda bubbly. Kale contains a large amount of calcium for your bones, antioxidants which can reduce the risk of cancer and it is packed with vitamin K and C.
1 bunch black Kale
1/2 cup sliced dates
1/4 cup crumbled sheep feta
2 tablespoon toasted sesame seeds
1/2 diced avocado
2 tablespoons extra virgin olive oil
2 tablespoons flax oil
3/4 teaspoon Dijon
1/2 teaspoon fresh grated turmeric (or 1/4 teaspoon dry ground turmeric)
1 tablespoon raw apple cider vinegar
1 tablespoon tamari (light)
1 teaspoon raw honey (omit honey for a low carb version)
1 clove garlic (minced)
Sea salt/ pepper
Clean, dry and de-stem the kale, combine a bunch in your hand and slice the kale as thin as possible, add to a big bowl. Sprinkle sliced dates, feta and toasted sesame seeds to the kale and toss with as much dressing as you would like. This salad will last 3-4 days in the fridge without the dressing!
Note This salad dressing is packed with omega oils for your skin, hair and bowels. The turmeric or curry powder contain powerful cancer fighting agents and the apple cider vinegar is great for digestion.
Cook Outside the Box
Add some cooked soba noodles to this salad and a little sesame oil, voila! A new dish.
Cook some quinoa, toss it with the kale salad and wrap it up in a whole wheat tortilla with some homemade humus and fresh tomatoes. Yum!