Wednesday, January 22, 2014

A Kale Salad

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Kale is a powerfully beneficial food nutrient - full of vitamins A and C, with plenty of calcium and iron as well. But most people don't care to just eat a bunch of kale - I know I don't! I often add kale to fresh vegetable juices or salads.

I make this salad from napa cabbage, baby kale, red and yellow peppers, a little onion, a little garlic, and some apricot kernels. Just run the veggies through the food processor until choppy, and the garlic until fine. Normally, I would top with some dried cherries or cranberries (they're not raw, but add a nice sweetness), but I didn't have any on hand when I made this.

I used to put a little oil and vinegar on my chopped up salads, but I have found that if I just toss them with enough sea salt to give a good flavor and stick the covered bowl in the fridge, the natural juices of the veggies will permeate the salad and give it just the right amount of moisture.

Next, believe it or not, I used some of my kale salad to top a pizza! I made a little sauce of blended young coconut, sea salt, and garlic, spread it all over my crust and just threw on some of the kale salad. (Had I thought this out in advance, I would have topped the pizza before adding the apricot kernels, but it was all okay.) Added some grated parmesan and shredded mozarella, and it was really good! I think it would have been even better with a little Swiss cheese, but, anyway, it really hit the spot.

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