Kale is THE food of the moment. If you walk past kale in the produce aisle and wonder how anyone could possibly eat such a tough looking bunch of leaves – this recipe is for you. This Raw Curly Kale Salad Recipe is inspired by a salad I ate out in Montauk all summer at one of my favorite restaurants called The Crows Nest.
Raw Curly Kale Salad Recipe
Serving Size: 2-4
Ingredients
1 bunch curly green kale*
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
juice of 1 lemon
1 teaspoon lemon zest
generous sprinkle sea salt, freshly ground pepper
* Buy organic, if possible. Learn more here.
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Kale Kale is full of nutrients with antioxidant and anti-inflammatory benefits that help your body to stay vibrant and youthful. Kale is also packed with chlorophyll. Chlorophyll removes heavy metals and chemical toxins from your body.
- Avocados Good quality fats (including avocados, “cloudy” extra virgin olive oil and coconuts), enjoyed in moderation, will actually store in the body as energy and not fat which helps you lose weight in the long run.
Directions
Remove kale leaves from the stems and tear into small 1 inch pieces. Place kale leaves in a big bowl. Discard the stems.
Drizzle the olive oil on the kale. Using your hands, massage the olive oil into each individual kale leaf (as best you can). Keep up a good massage for a good minute or two. The longer you spend massaging the olive oil into the kale, the better and more delicious the salad will be. Add the lemon juice, lemon zest and parmesan cheese. Toss in a generous dash of sea salt and freshly ground pepper. Toss ingredients together and serve!
