How To Make Raw Kale Salad

How To Make Raw Kale Salad

 

By Martin Goldberg

Today, kale is gaining popularity across the globe. Lauded not only for its great taste but for its nutritional value as well, Kale can be prepared in a number of ways. Kale salad is just one of the terrific ways to enjoy this phyto-nutrient rich vegetable.

Best kale for salads

Curly and Tuscan are the most readily available types of kale and both can be used in your in your salad. While Curly kale is somewhat tough to chew, Tuscan leaves are somewhat softer and are sweet in taste. For that reason, most kale salads are made primarily out of the Tuscan variety. That is our choice as well.

First, you will want to remove the stems from the leave center. The stems will cause a bitter taste that is generally considered unpleasant, or at a minimum “surprising.”

Massaging, or rubbing the leaves, with your fingers for a few minutes will tenderize and soften the leaves. Afterwards, let the leaves stand for 5-10 minutes. Next, chop the leaves into fine pieces.

I like to add avocado to my kale salad. If you wish to do likewise, you should split a small to medium-sized Hass avocado, and peel and pit both sides. Using a sharp knife or avocado slicer, you should make several slices. You may also wish to add such items as chopped carrots or onions. Combine all of the ingredients together in a large bowl.

Use whatever dressing you prefer. However, I like to use a heavier dressing, as the robust kale greens generally don’t sag under the weight of the dressing as many lettuce leaves do.

Add a teaspoon of olive oil if desired and season with salt and pepper. You can add a handful of raisins or dried cranberries to the top of this salad to add some extra sweetness or flavor if preferred.

It’s a good idea to let the kale salad sit for 15 minutes in order to allow the dressing to “cook” the leaves.

Dash with some toasted sesame seeds and you have yourself a delicious light meal or appetizer.

The recipe below outlines the ingredients you will need:

The Ingredients

1 bunch of Tuscan kale

2 cups of chopped or grated carrots

1/4 sliced red onion (optional)

1 small avocado (sliced)

1 tablespoon of toasted sesame seeds)

1 teaspoon extra virgin olive oil

Salt and pepper to taste

Sprinkling of cranberries or raisins (optional)

Find out more here to learn about the wonderful world of kale. At KaleGuide.com, you can find additional information on the kale salad recipe written about here along with other great kale recipes with which to experiment.

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