Sorta Raw Kale Salad

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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.

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