Recipes and testimonials
Erica’s Kale Salad
- 1 bunch raw kale (washed and patted dry
- Garlic cloves (to taste)
- 2 tablespoons olive oil
- 1 tablespoon virgin coconut oil
- Sea salt
- 1/2 lemon (to taste)
- Apple cider vinegar
Raw kale salad is very easy to make in whatever quantity you like. The key is to tear the kale into small quarter size pieces and put into a large mixing boil. Add 1-2 tablespoons of olive oil, just enough to lightly coat the kale. Coconut oil is the key ingredient as it gives a sweet, nutty taste to the kale. I use more than a tablespoon because I love the flavor!
Grate or dice the raw garlic to taste. Add sea salt, lemon and a splash of apple cider vinegar (all to taste, so start with small amounts).
Important: Use your hands and massage the oils and other ingredients into the kale. This takes a few minutes. You will notice the vinegar helps turn the kale soft. This reduces the volume of the kale so now is the time to add more leaves if you want.
Salad will last for several days when kept in the fridge. I love to eat this with brown rice.