Submitted by Joanne Shwed
This raw kale salad recipe yields a big tub of salad!
bunch of green curly kale
several shakes of olive oil
Wash the kale and take the leaves off the stalks. Throw away the kale stalks (or use them in vegetable broth).
Put the kale leaves through a food processor, using the slicing blade. After slicing them, put the kale in a large bowl big enough for the whole salad. Add several shakes of olive oil and the juice of 1 lemon, and massage until soft.
Wash and/or scrub all remaining vegetables. Cut off the ends of the carrots, zucchinis, cucumbers, and radishes. Peel the skin off the cucumbers. Put these vegetables through the food processor, using the same slicing blade.
Chop the parsley, scallions, and snap peas by hand into bite-sized pieces and add them to the mixture.
Grind the pumpkin seeds in a coffee grinder and add to the mixture.
TIP: If you plan to store the salad for a few days, add the pumpkin seeds right before you serve the salad.
Add the raisins, almonds, the juice of 2 limes, and the remaining lemon juice to the mixture. Mix well.
TIP: If you don’t have a food processor, cut up the vegetables any way you want. The main thing is to first massage the kale with lemon and olive oil until it’s soft. Substitute any other vegetables to customize the salad for your taste. Apple cider vinegar is very good on this salad since there’s already olive oil in it. Flax seed oil is also very good. Use organic produce whenever possible.