by guest blogger Dorcas Barry
I try to include greens with every meal, and in the summer nothing makes me happier than the super easy to grow mixed Asian greens, that I can pick just before eating straight from the garden. So you get the picture, I am unapologetically obsessed!
It's always wonderful to hear back from people I have shared my staple kale salad recipe with, saying “It's all your fault, I'm now addicted to kale”. Every message inspires me to continue converting the world to kale salad, one potential addict at a time.
Here is my recipe, the great bonus of this salad is that because kale is sturdier than lettuce, even with the dressing, it will keep for three days in the fridge making it the perfect fast food.
So if you need any other reasons to try this, just bear in mind that kale is also a powerful source of vitamins A & C, calcium, iron, protein and omega 3 fats along with being loaded with anti-oxididants.
- 1 large bunch of kale
- Juice of 1 lemons
- 25g dried cranberries, chopped finely (or fresh pomegranate)
- 1 tablespoon of pine nuts, toasted
- 2-3 sticks of celery, chopped finely
- 2-3 spring onions, chopped finely
- Olive oil
- Salt & pepper
For the salad, remove the stalks from the kale and roll each leaf before chopping as finely as possible. Place into a large bowl and add the lemon juice and 2-3 pinches of sea salt. Massage the kale with the juice and salt until it starts to soften slightly, making sure that all the leaves are coated. Sprinkle with the olive oil and leave to sit for 10 minutes to soften further. Before serving add the cranberries, pine nuts, celery and spring onions and stir well. Sprinkle more olive oil if needed.
About the Author
Dorcas Barry is a food obsessed, cook, cookery teacher, nutritional consultant, detox coach, living food instructor, food writer, food blogger.