A new way to serve this healthy green leafy vegetable…it’s not just a garnish anymore!
1 bunch fresh kale, torn in small pieces
1 red sweet onion, thin julienne slices
1 avocado, diced into 1/2″ cubes
1 C cherry tomatoes, cut in halves
1/2 C slivered almonds or pine nuts
1/2 C olive oil
2 Tbsp fresh lemon juice
2 Tbsp Nama Shoyu or Bragg’s
Fresh garlic, to taste
Fresh ginger, to taste
Cayenne pepper, to taste
Blend marinade ingredients in a blender until creamy, adding as much or as little garlic, ginger and cayenne as you desire. Suggested is 2 cloves of garlic, 1 pinch of ginger, and 1 pinch of cayenne.
Pour marinade over kale and bruise by pounding it with a bamboo or wood utensil. Add onion slices and toss.
Let marinade at least overnight.
When ready to serve, add cubed avocado, halved cherry tomatoes and nuts.
Servings: 2-3 (depending on the bunch size of the kale and the sizes of the other veggies)
Submitted by Nancy Riedesel
Recipes are freely shared by members and friends of AnswersForMe, and are either original with the submitter, or have been approved for public use.© 2002 - 2023, AnswersForMe.org. All rights reserved. Click here for content usage information.