Sorta Raw Kale Salad
I enjoy toasting the macadamia nuts for flavor, which prevents this salad from officially being “raw.” But, it’s close, and regardless, it’s refreshing and energizing.
1 bunch kale, rinsed, chopped & thoroughly dried
1/4 cup chiffonade basil *
1/2 cup toasted macadamia nuts, chopped
1/4 – 1/3 cup lemon juice
2 tbsp extra virgin olive oil
1/4 tsp sea salt, to taste
1/8 tsp black pepper
In a large bowl, toss kale, basil and macadamia nuts to combine. In a small bowl, whisk together lemon juice, olive oil, sea salt and pepper. Pour over kale and toss to combine. Refrigerate for 1 hour before serving. Enjoy!
* Chiffonade is simply thinly sliced ribbons of kale. To achieve this, line up several leaves of basil into a small stack. Tightly roll the basil length-wise to form a long cigarette shape and slice, forming long ribbons.
** Begin with 1/4 cup, and add to taste, based on the size of the kale bunch used.