This tasty-looking and adaptable Kale salad recipe is from Arlington shareholder Claudia Olivos. Claudia’s website is at http://olivosartstudio.blogspot.com/
It will work well with the Red Russian kale in your shares this week. You also can substitute chopped Garlic Scapes for the onion.
1 head kale, shredded
Cherry tomatoes to taste (use a whole box)
2 tablespoons extra virgin olive oil
Juice 2 lemons
Celtic or sea salt, to taste
1/2 finely sliced red onion
optional: 2-3 heaping tablespoons of Nutritional yeast
Variation: Skip the tomatoes and red onion and replace with:
Sprouted sunflower seeds
Finely sliced Spring onions
Instead of 2 lemons, use one and a bit of Balsamic Vinegar
Wash and clean the Kale, stripping the leaves from the stem as you go. Finely chop Kale into tiny pieces measuring roughly ½ inch square and put into a bowl (I use my food processor for this).
Add 1 lemon, olive oil and salt to the kale and begin to massage well into the leaves. This is an important step as you are helping the seasonings enter the leaves which will create a marinated/wilted effect on Kale. This makes it much tastier and easier to digest.
Leave it in the refrigerator overnight. I usually do this at least 24 hours before I plan to serve.
Once you have waited for the Kale to "cook" in the juices, you may add the ingredients you choose. The avocado can be mashed and massaged into the salad, or simply sliced and tossed in along with the onions, tomatoes etc…
This is delicious, refreshing, and packed with nutrients! Enjoy and to your health!