King Kale Salad
1 bunch of Kale – be sure to remove leaf from the stem (discard stems to the compost)
1 red pepper chopped
1/4 red onion chopped
1 spring onion chopped
1/4 C fresh dill
garlic to taste
1/2 C dried cranberries
2 tomatoes chopped (optional- for blood types)
250g mixed green leaves
1/4 C Shoyu or Tamari
1/2 C lemon juice – freshly squeezed
2 TB agave
1/4 C olive oil – flax oil or macadamia oil – optional
Tear the kale into bite size pieces. Place in a large mixing bowl.
Gradually massage the dressing into the kale leaves, this will tenderise the kale.
Continue to massage the kale until the leaves are limp.
Add all other ingredients to the kale and combine.
This salad can be used as a filling for nori rolls, or simply enjoyed by itself.
Kale is packed full of nutrients.