Follow this simple recipe to relieve the bitter taste and rough consistency that kale typically imparts.
The secret is the tip of flash-freezing!*
2 bunches raw lacinato kale (green leaf)
2 lemons, juiced
1/4 red onion, minced
1/4 red bell pepper, minced
2 ripe tomatoes, cut into wedges
1 handful yellow and/or red cherry tomatoes, halved
1½ cups cooked quinoa
1/8 cup extra virgin olive oil (or flax oil)
ground pepper
Himalayan pink salt
The key to a great raw kale salad is to chop everything ultra fine. Using a sharp knife, remove the stems and begin slicing. Transfer to a large bowl and squeeze lemon juice over the top. Add onions and peppers to salad and begin tossing with olive oil (or flax oil) and salt and pepper.
Toss tomatoes into the salad mixture along with more olive oil. Add a generous amount of salt and pepper. Add quinoa, then transfer to the freezer for 5-10 minutes. *Flash-freezing breaks down the cell structure of the kale and softens it without depleting the nutrients. Return to room temperature. Serves up to 4.
Why doesn’t it show how to flash freeze?
Thank you for trying our recipes. Another idea for kale in salads is to cut very fine, knead (with your hands) some lemon juice and sea salt into the kale, let it set for 30 minutes, and then add to the rest of your salad ingredients. Enjoy!
Love the flash-freezing tip! Thank you! Will do that. Haha…I never understood how people could enjoy raw kale salads until one day I chopped it up really tiny and discovered it really tastes much, much better that way and is so much easier to chew and the salad dressing coats it more thoroughly 🙂 My preferred raw green now!