Forget the Holy Grail, the healthy knight knew kale was where it’s at.
Welcome to salad heaven, this is your passport.
The Holy Kale Salad (raw, vegan, gluten-free, low GI, sugar-free)
*Makes one large family sized salad
1 bunch kale (any variety, I used curly kale here), washed and de-stemmed
1 medium carrot, grated
2 tomatoes, diced
1 spring onion, finely sliced
2 cups mixed sprouts (I like a combo of chickpea, lentil, mung bean, alfalfa and sunflower)
juice of 1 lemon
1 tsp pink Himalayan salt
1 tbsp raw apple cider vinegar
1/3 cup tahini (I used raw organic unhulled variety)
Cracked black pepper, to taste
1) Place kale in a bowl and shred with your hands. Sprinkle or grind salt over it, squeeze on lemon juice and add apple cider vinegar. Then massage all together with your hands until the kale ‘wilts’ and becomes soft.
2) Drizzle on tahini whilst tossing and mixing until it evenly coats the kale.
3) Add sprouts, carrot, tomato and spring onion. Combine all ingredients well with utensils or hands!
4) Add pepper to your liking.
This makes for an excellent salad which can be enjoyed as is or used as a base for kale salad variations. I personally recommend adding in any or all of the following:
* avocado, diced or mashed
* sliced cucumber
* diced celery
* nutritional yeast
* fresh herbs
You can also substitute tahini for mashed avocado or flaxseed oil if you like. Loving the combo of greens plus healthy fats!
What’s your go to kale recipe, dish or way of eating this nutritional powerhouse?