Cuisine
GOOD BYE LETTUCE // RAW KALE SALAD
By Kelly Shannon
I try to eat pretty healthy, but I’m also a real live human: I love pizza, I drink alcohol, and I like potatoes (see name: Irish). If you throw just about any carb my way, well I’ll probably like you. Throw me a brussel sprout and I will literally throw it back at your face as hard as I can. Kale, however, is a different story. I don’t know what it is about it, but I love this leafy green so. My roommate and I talk about kale like it’s this unique, vivacious, leafy green that has miraculously blossomed out of an ancient treasure chest of emerald gems. It’s crazy, this obsession. But it’s a good thing to be crazy for. Nutrient rich in beta carotene, vitamin K, vitamin C and calcium, this super green is an immune system booster that also helps fight the growth of cancer cells.
The below recipe is my all time favorite Raw Kale Salad:
Raw Kale Salad
Ingredients
1 head of kale, rinsed and patted dry
2 tsp olive oil
2 Tbsp Annie’s Lite Goddess Dressing
¼ cup breadcrumbs
¼ cup grated Parmesan or pecorino cheese
1 tsp sea salt
1 tsp ground black pepper
Chili flakes, as few or as little as desired
Preparation
On your cutting board, remove the kale cores and discard. Thinly slice the kale leaves. Add sliced kale to your salad bowl.
Add olive oil and Annie’s Lite Goddess Dressing, mix. Add breadcrumbs, grated cheese, salt, pepper, stir. Slowly stir in chili flakes to taste.
And as always, add more of less of what you like & don’t like.
*Remove the breadcrumbs and add just a little more cheese to make this recipe gluten-free.
Image Source: http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
Image Source: http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
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Kelly Shannon is a native Californian & journalist who believes each of our unique lifestyles creates our very own way of life; from our preferences of art & literature to fashion & music. Deeply intrigued by the creators and innovators of trends, style, and vitality.
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