Tuesday, July 26, 2016

Wholefoods salad bar in the fridge


spicy_kale_salad_Jalapenos

RawRRRRR Kale Salad (Inspired by Blue Hill Coop)
  • half a bunch of lacinato kale (ca. 10 large leaves), sliced into 1/2 in stripes
  • 1/2 cup white wine or water
  • 1 large carrot, shredded
  • 2 pickled jalapenos, diced (I pickle my own, but store-bought are just fine)
  • 2-3 TB roasted pumpkin seeds
  • 1 TB sunflower oil (or olive or grapeseed oil)
  • salt to taste
  • juice of 1/2 lemon
Preparation (Makes 2 large servings):
  1. Separate the kale into 3 equal sized portions. Set one portion aside.
  2. In a pan, heat the white wine or water, and add 2/3 of the sliced kale. Saute for about 3 minutes, until the kale is wilted and broken down but still slightly raw.
  3. In a large salad bowl, add the remaining 1/3 of the kale, the shredded carrot, the jalapenos and the pumpkin seeds, and mix.
  4. Add the sauted kale with its liquids (it can be still hot), and add the sunflower oil. Mix well.
  5. Add salt for taste.
  6. Juice a half lemon over the salad and mix again. Serve!
This salad is great right after preparation or chilled from the fridge. Lasts about 3-4 days in the fridge. Great picnic and beach salad!

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