Kale Salad

Kale Salad

kale salad 1

Ingredients

  • 1 bunch organic kale ( I say organic because Kale is heavily sprayed with pesticides)
  • 1 bunch green onions, sliced
  • 3 celery stalks, sliced
  • avocado, diced
  • olive oil
  • sea salt
  • lemon juice
  • tomato, diced

    Directions

    1. T his is one of the salads I just wing as I go. I don’t really measure because it depends on how big your bunch of kale is or how many green onions come in a bunch.
    2. I simply wash and dry my kale in a salad spinner. I chop it finely and put it in a big salad bowl
    3. I chop some green onions, celery and an avocado and mix it in with the kale. I add in cut up tomato.
    4. I drizzle olive oil over the salad. Enough to coat all of the kale. Add in some sea salt and lemon juice and toss.

 

 

 

 

Original Recipe by Shirley Plant 2013

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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4 Comments

  1. Shirley – do you cut the ribs out of the kale leaves first. I always cut them out, but I’ve read and seen on numerous cooking shows, that some people leave them in.

    • It depends on how thick they are. Sometimes I rip the leaves off first but if they aren’t overly tough or thick I leave them in. Guess it depends on if you like a little chew in your salad?

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