Beginner's Luck Raw Kale Salad
This salad was one of the first raw kale salads I've ever made. It also happens to be the most delicious. The leaves are chopped in a food processor to ease the chewing process, which often is the reason why newcomers steer clear of raw kale.
Why raw? It contains all of the enzymes and nutrients of kale in its original form without killing them with heat. I'm definitely not a completely raw food advocate, but I do think it's an important element to include in your diet.
Today I made this to bring to Christmas Dinner because I'm sure it will convert all of the naysayers to the ways of kale. I never really measure the amounts, you just kind of have to taste test it to see if it's right. Trust me, you'll know.
- 1 bunch of kale, destemmed
- Approx 1/4 cup olive oil
- Juice of 1.5 lemons
- Approx 1/4 cup apple cider vinegar
- Approx 1/2 cup dried currants
- Approx 1/2 cup slivered almonds
- Approx 2 tbsp agave
- First, wash and Destem your kale. Roughly rip the kale. Fill up a food processor with some kale and pulse until a chopped consistency is reached. Don't overdo it and purée the kale. Repeat until all of your kale is used up. You will notice that after you chop it, it condenses quite a bit.
- Transfer to a large mixing bowl and simply stir in the rest of the ingredients. You should put enough almonds and currants so that each bite of kale has a few pieces of almonds/currants. For the dressing, adjust to your taste. Again, the amounts are VERY loose because it varies on the amount of kale, etc.
- I like serving this with nutritional yeast, but for Christmas dinner I think that's pushing it a bit. I think people would enjoy this with shredded Parmesan (but of course I'll bring the nooch as an option!)