I've hit a blogging wall. I don't know what to write. When I cook I forget to click pictures. I eat every finalized dish without snapping a photo. Even if I do snap a photo, I hate the photo. I'm a half-ass. I suck. And then there's kale. Which is suppose to make you think you don't suck, because you feel smart eating kale. Like you know something everybody else doesn't.
Kale is a super food. Isn't it? I just made that up. Don't believe me. Now I suck again.
But this salad does not suck. It is the farthest thing from sucking. It's like, so far away from the spectrum of sucking it is on a different spectrum. The spectrum of...kale splend-if-icity. Yep. That spectrum.
Printable Recipe Here
Raw Kale Salad
yield: serves 6 as a side
Prep Time: 10 minutes
Cook Time: 0 minutes
2 lemons, juiced
1 apple, chopped
1 clove garlic
3 tablespoons extra virgin olive oil
1 teaspoon honey
10 leaves Tuscan or curly kale, de-veined and chopped fine
1 carrot, shredded
3 tablespoons sunflower seeds
Kosher salt and freshly ground black pepper, to taste
In the bottom of a large mixing bowl juice lemons. Throw in chopped apple and give it a stir to coat apple with lemon juice to prevent browning. Using a cutting board mince garlic and add a sprinkle of kosher salt to make a garlic paste by chopping and smashing the garlic with the side of your knife, add to bowl. Add olive oil and honey, stir vigorously. Add chopped kale, shredded carrot and sunflower seeds. Toss and season with salt and pepper. Serve immediately. Keeps in the refridge for about 3-4 days.