I never thought I would eat raw kale salad and now Aaron and I eat it once a week at least. When you go to the grocery store you may find many kinds of kale. I much prefer using black kale or dinosaur Kale for this raw salad, it is dark green in colour and the leaves are flat and kinda bubbly. Kale contains a large amount of calcium for your bones, antioxidants which can reduce the risk of cancer and it is packed with vitamin K and C.
1 bunch black Kale
1/2 cup sliced *dried apricots (sulfate free)
1/4 cup crumbled sheep feta
2 tablespoon toasted sesame seeds
1/2 diced avocado
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons flax oil
3/4 teaspoon Dijon
1/2 teaspoon fresh grated turmeric (or 1/4 teaspoon dry ground turmeric)
1 tablespoon raw apple cider vinegar
1 tablespoon gluten free tamari (light)
1 teaspoon raw honey (omit honey for a low carb version)
1 clove garlic (minced)
Sea salt/ pepper
Method
Clean, dry and de-stem the kale, combine a bunch in your hand and slice the kale as thin as possible, add to a big bowl. Sprinkle sliced dates, feta and toasted sesame seeds to the kale and toss with as much dressing as you would like. This salad will last 3-4 days in the fridge without the dressing!
* Originally this recipe called for 1/2 Medjool dates, I revised after diving deep into the world of sugar and how it affects our health. Dried apricots have a lot less sugar content- about 4 grams per apricot vs 16 grams per Medjool date. Dried apricots taste just as delicious in this recipe just be sure to get sulfate free. Please feel free to use Medjool dates if you would like. Knowledge is power!
Cook Outside the Box
Add some cooked soba noodles to this salad and a little sesame oil, voila! A new dish or, cook some quinoa, toss it with the kale salad and wrap it up in a gluten free tortilla with some homemade humus and fresh tomatoes. Yum!
Bon Appétit!
