Saturday, January 21, 2012

EASY Kale & Citrus Salad - 2 Ways

I won't lie. I've eaten this salad for lunch 3 times this week.

The best part is that it is so easy, uses local and seasonal produce you can feel good about. Not to mention kale is high in beta carotene, vitamin K & C, calcium, carotenoids and when chopped and prepared raw, has cell repairing and anti-cancer properties. 

I'm having lots of fun trying out new raw recipes and incorporating all of the great produce I'm getting from our garden, 5-Mile Farms and Farmhouse Delivery. I've also been inspired to try some new recipes I found on the Raw on $10 a Day blog. I can't wait to share some of my takes on inexpensive takes on raw recipes using local produce.  

EASY Kale & Citrus Salad - 2 Ways

Adapated from "Simply Splendid Kale Salad" from Going Raw by Judita Wignall

Salad Base
(enough for 2-3 small salads or one really filling lunch)
1 bunch of flat or curly kale, stems removed (our garden & 5-Mile Farms CSA box)
1/2 tsp Celtic sea salt
2 TBSP Meyer Lemon (our garden or G & S Groves) or organic lime

Topping Combinations
Pine Nut & Cranberry
*use lemon with this recipe
1/2 cup organic pine nuts
1/2 cup organic dried cranberries or raisins
1 TBSP Texas Hill Country Olive Oil (olives are farmed using organic methods) - available at People's Pharmacy 
1 TBSP flax oil
freshly ground black pepper

Avocado & Pepita
*use lime with this recipe
1 cup sprouted pumpkin seeds
sliced avocados (G & S Groves through Farmhouse)
1 TBSP avocado oil mix with 1 tsp cumin
sliced carrots (Johnson's Backyard Garden)
broccoli florets ( 5-Mile Farms CSA )

1. Clean the kale, remove the stems and then chiffonade the leaves. 
2. Place the kale in a bowl with the lemon juice and sea salt and massage it into the leaves until they are softened. 
3. Add the toppings and divide into bowls for serving. 

Salad will keep for 3 days in the fridge, but I never have any leftover:)

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