Colorful Kale Salad
2 bunches Kale (about 4 heaping cups)
2-3 TBS Extra Virgin Olive Oil
1/8 tsp sea salt (more to taste)
1 heaping tsp grated Fresh Ginger
½ avocado, peeled anc chopped
¼ C diced red onion
¼ C diced red bell pepper
1 large carrot, grated or shredded
3 Tbs – ¼ C. toasted sunflower seeds or Pine Nuts
2 Tbs fresh lemon juice
2 Tbs fresh lime juice
Remove stalks from kale. Chop the leaves into small pieces
and put into mixing mixing bowl Drizzle with olive oil.
Gently massage oil into the leaves. Sprinkle with seas salt, ginger and
avocado. Continue massaging the leaves until they are evenly coated and slightly softened.
Allow to rest and marinate for 15 minutes.
Add onion, red pepper, carrot and seeds. Toss to coat.
Drizzle with lemon and lime juices. Massage juices into the leaves and toss
again. Season to taste with salt. Massage again before serving.
Serves 4-6
Asparagus Hazelnut Salad
2 pounds asparagus, lightly steamed or grilled,
¼ C manchego cheese , finely grated
1/3 C raw hazelnuts – toasted
Dressing
1 lemon juiced
½ lemon zested
1 Tbs olive oil
3 Tbs honey
Sea salt and pepper to taste
Chop asparagus into 2 inch pieces
Make dressing by whisking it all together
Combine all dressing with asparagus and mix well.
Sprinkle with grated cheese just before serving.
Serves 4
Mouthwatering Kale Salad
1 bunch of kale
½ C. chopped currants or golden raisins
1 lemon juiced
1 Tbs. olive oil
1 Tbs. honey
½ C pine nuts , toasted
Salt and pepper to taste
½ C parmesan cheese, finely grated
Chop kale into small pieces.
Whisk lemon juice, oil and honey in large bowl. Add in kale, currants, and toasted pine
nuts. Coat evenly. Chill.
Just before serving, sprinkle with the grated cheese.
Serves 2
Pineapple Mango Salsa
1 C. diced pineapple
1 Kiwi, peeled and diced
½ C diced red pepper
½ C finely diced red onion
1 Tbs. fresh lime juice
½ Tbs. diced jalapeno pepper
3Tbs finly chopped fresh cilantro
Salt and pepper to taste
Combine all.
Cover and refrigerate.
2 bunches Kale (about 4 heaping cups)
2-3 TBS Extra Virgin Olive Oil
1/8 tsp sea salt (more to taste)
1 heaping tsp grated Fresh Ginger
½ avocado, peeled anc chopped
¼ C diced red onion
¼ C diced red bell pepper
1 large carrot, grated or shredded
3 Tbs – ¼ C. toasted sunflower seeds or Pine Nuts
2 Tbs fresh lemon juice
2 Tbs fresh lime juice
Remove stalks from kale. Chop the leaves into small pieces
and put into mixing mixing bowl Drizzle with olive oil.
Gently massage oil into the leaves. Sprinkle with seas salt, ginger and
avocado. Continue massaging the leaves until they are evenly coated and slightly softened.
Allow to rest and marinate for 15 minutes.
Add onion, red pepper, carrot and seeds. Toss to coat.
Drizzle with lemon and lime juices. Massage juices into the leaves and toss
again. Season to taste with salt. Massage again before serving.
Serves 4-6
Asparagus Hazelnut Salad
2 pounds asparagus, lightly steamed or grilled,
¼ C manchego cheese , finely grated
1/3 C raw hazelnuts – toasted
Dressing
1 lemon juiced
½ lemon zested
1 Tbs olive oil
3 Tbs honey
Sea salt and pepper to taste
Chop asparagus into 2 inch pieces
Make dressing by whisking it all together
Combine all dressing with asparagus and mix well.
Sprinkle with grated cheese just before serving.
Serves 4
Mouthwatering Kale Salad
1 bunch of kale
½ C. chopped currants or golden raisins
1 lemon juiced
1 Tbs. olive oil
1 Tbs. honey
½ C pine nuts , toasted
Salt and pepper to taste
½ C parmesan cheese, finely grated
Chop kale into small pieces.
Whisk lemon juice, oil and honey in large bowl. Add in kale, currants, and toasted pine
nuts. Coat evenly. Chill.
Just before serving, sprinkle with the grated cheese.
Serves 2
Pineapple Mango Salsa
1 C. diced pineapple
1 Kiwi, peeled and diced
½ C diced red pepper
½ C finely diced red onion
1 Tbs. fresh lime juice
½ Tbs. diced jalapeno pepper
3Tbs finly chopped fresh cilantro
Salt and pepper to taste
Combine all.
Cover and refrigerate.
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