Inspired by The Plant's fabulous Dino Kale Salad, I made my own, without the quinoa in honor of my raw reset this week. You could easily add a quarter cup of cooked red quinoa to bulk this up a bit, but I promise it will fill you up even without the quinoa. Kale is super filling due to its high fiber content, and if you prepare it correctly it wont taste grassy or raw at all.
First, to make the dressing, combine 2 Tb evoo with 2 Tb fresh lemon juice, 1/4 teaspoon of cumin, salt & pepper, and whisk with a fork in a large bowl.
To properly prepare kale, you need to follow these steps:
- strip the leaves off the center vein and put it all in a colander in your sink
- wash it thoroughly, wringing with your hands several times
- break it up into bite-sized pieces and put them into the bowl with your dressing
- kneed the dressing into the kale pieces, massaging it with your fingers for several minutes, this will break down some of the fiber and make it more digestible and more enjoyable to eat.
Add arugula, chopped euro cucumber, thinly sliced (or julianned) carrots - I use a mandolin - 1/2 an avocado, 1/2 a tomato or a handful of cherry tomatoes (thats what The Plant uses), and 2 Tb chopped raw or toasted almonds. You can serve it as I did, all sectioned off and then mixed with a knife and fork, or mix it all together before serving. Enjoy!
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