by Carissa Leventis-Cox
My son says: “I Can’t Stop Eating This Kale Salad”
I love this salad too. Actually, it was this same salad that made me a raw food convert. This recipe is adapted from Ani Phio’s Evergreen Salad in Sunflower Thyme Marinade in Ani’s Raw Food Kitchen Cookbook.
Kale is a wonderful green that can be enjoyed in many delicious ways in any season. It can practically be called a superfood and here is why: kale is packed with beta-carotene, an important nutrient for good vision. Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.
Kale is not only full of phytochemicals but is also very versatile. It can be added to smoothies, soups, salads and if you like juicing try mixing it with other vegetables and fruit, such as carrot or apple. To keep all the enzymes of this superfood intact eat it mainly raw.
Here is how we enjoy this salad:
2 big bunches of Lacinato Kale, washed well, stemmed, rolled into a bunch and sliced thinly
Puree the following altogether to make the dressing
1 clove garlic
1 tbspn apple cider vinegar
1 tbspn dried thyme
1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed
1 cup extra virgin olive oil (I’ve also tried 3/4 oil and 1/4 water with success if you don’t want all the oil)
sea salt (I usually put 1-3 tsp, 1 tsp per pound of stemmed and sliced kale for the salad)
Toss kale in marinade and refrigerate overnight. You can eat it fresh but it is really best eaten the next day to allow the flavors to blend well together.
What is your favorite way of eating kale?
Which combination did you find the most satisfying when preparing a dish with kale?