Holiday Harvest Raw Kale Salad
2 bunches Lacinato kale, stems removed
2 Tb extra virgin olive oil
2 Tb apple cider vinegar
1 Tb raw unfiltered honey
1/2 tsp sea salt or 1 teaspoon braggs
1/8 cup walnuts
1 Tb hemp seeds
1 Tb sesame seeds
1/2 cup sweet onion, finely diced
1/8 cup dries apricots, soaked 10 minutes, drained, and rinsed
1/8 cup golden raisins, soaked 10 minutes, drained, and rinsed
1/8 cup sun dried tomatoes, soaked 10 minutes, drained, and rinsed
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren’t too long.
Place the chopped kale in a mixing bowl along with the olive oil, apple cider vinegar, raw honey and salt or braggs. Toss well with your hands, working the dressing into the greens. Add the remaining ingredients and mix well.
Stored in a sealed container in the refrigerator. Holiday harvest raw kale salad will keep for three days. Bring to room temperature before serving.
For More Raw Recipes http://www.thrive-alive-chef.com/recipehealth-blog.html
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