This salad has become one of my favorites because it tastes great and it allows me to eat kale raw, which retains many of it’s nutrients. The dressing for this salad is very flavorful and can also be used as a salad dressing on lettuce salads. For this reason, when I make this dressing, I have started tripling the quantities and keeping the extra in the refrigerator. Other greens, such as spinach can be added or substituted and some shredded carrots or diced red pepper would be an attractive addition to this salad as well. Enjoy eating your greens!
1 Bunch Kale – Dinasour or other 1 1/2 Tbsp pine nuts
1 Tbsp extra virgin olive oil 1 Tbsp light miso
2 tsp freshly squeezed lemon juice 2 tsp minced red onion or scallion
2 tsp agave syrup 1 1/2 tsp Dijon mustard
1/4 tsp salt Pinch freshly ground black pepper
Combine all of these ingredients in a blender and process until smooth.
Remove the stem that runs down the center of the kale stem. Then tear the kale into pieces in a large bowl. Pour the dressing over and massage it into the kale with your hands for a few minutes. After a short time, the kale will take on a “cooked” appearance and will reduce in volume.
To serve, mound each serving onto a plate and garnish with pine nuts.
This recipe comes from the book “The Raw Food Revolution Diet” by Cherie Soria, Brenda Davis, and Vesanto Melina.