Aunty P’s Kale Salad

Name: Aunty P's Kale Salad
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 bunches kale ((organic, any variety)); 1 lemon ((large, organic, peel and reserve the zest for another recipe)); 1 avocado ((large, ripe, organic, peel and pit)); 2 Tbsp ginger root ((grated, organic, mature, unpeeled)); 2 Tbsp olive oil ((optional, organic, cold pressed)); salt and pepper ((optional, fresh, cracked, to taste))

Posted on January 14, 2014 by Joelle Amiot in Raw Food Recipes, Salads

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Have you heard? KALE is the latest buzz in nutrition for 2014. This simple salad is kale, lemon, avocado and ginger based. Don’t let the simple ingredients list fool you, this powerhouse salad will give you all that you need… SO Don’t be out of style, check out AUNTY P’S KALE SALAD and see what all the rage is about!

Ingredients

2 bunches kale (organic, any variety)
1 lemon (large, organic, peel and reserve the zest for another recipe)
1 avocado (large, ripe, organic, peel and pit)
2 Tbsp ginger root (grated, organic, mature, unpeeled)
2 Tbsp olive oil (optional, organic, cold pressed)
salt and pepper (optional, fresh, cracked, to taste)

Servings:

Units:

Directions

Prep

5 min

Total

15 min

Wash, trim off the ends and small chop the kale (including the rib) and place in a large mixing bowl.
Juice the lemon over the kale and add the grated ginger and avocado (and olive oil if you are using it).
Use your hands to massage and mash this into the kale leaves.
Work this until the total amount is 1/2 of the original amount in your bowl then put salt and pepper to taste if so desired.
Allow the salad to rest for 15 minutes, serve and ENJOY!!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: A CHEF’S TIP: because I am on a raw paleo cleanse, I omitted the olive oil, pink salt and pepper from my salad (still is quite tasty without those ingredients). Also, always use ripe avocados in this recipe for the best flavor and texture.

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Chef: Joelle Amiot

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…