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Wednesday, January 23, 2013

Another way to "cook" Kale - Gluten Free, vegan, vegetarian, flexitarian, macrobiotic recipe

Versatile Kale can be crisped up like chips, water fried, added to just about any dish or used raw in a salad.  I'm only a fan of the latter if it's a marinated salad.  Here's a recipe from Fast and Healthy

Marinated Kale Salad

Kale is sweetest in early spring or fall.  Choose smaller leaves for the best flavor.  This wonderful salad can be as varied as the vegetables you have on hand.  Try adding in additional vegetables, nuts, seeds, beans, meat or other fixings as you choose.

6 leaves of kale or more torn into pieces
1 lemon
pinch of sea salt
olive oil (optional)
Dulse, inspected and torn apart (as much or as little suits you.)
1 ripe avocado, peeled and sliced

Place the kale in a bowl and sprinkle with sea salt.  Squeeze in the juice from the lemon and drizzle with olive oil.  Mix in Dulse and Avocado and allow to marinate for several hours to overnight.

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