Kale Basil Salad

While traditional raw kale salads often use salt and oil as a dressing, this one uses lemon and orange juices, as well as apple cider vinegar as a zesty dressing.

4 cups finely chopped dinosaur kale
1 lemon, juiced
½ orange, juiced
2 tablespoons apple cider vinegar

½ cup finely chopped basil
½ cup diced red bell pepper
4 teaspoons hulled sesame seeds
1 cup chopped walnuts

Wash the kale thoroughly, then roll up the leaves together tightly (like a cigar) and chop across the roll, making very fine ribbons. Unravel and place in a bowl. Add the lemon juice, orange juice, and apple cider vinegar, and massage the kale for a couple minutes (so it softens), then set aside. Chop the basil the same way as the kale, and add to the kale mixture. Chop the bell pepper and add as well. Add the sesame seeds and walnuts last, and toss everything together.

Notes: You may use pine nuts instead of walnuts and sesame seeds. You may also use other types of kale, as well as collard greens. Diced apples and orange segments can also be added for a sweeter salad.

Preparation: 15 minutes; serves: 4

Recipe by Cathy Fisher ©2010


Leave a Reply