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
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