Vincent’s Kale Salad 3.0

Ingredients:

• 1 large or two small bunches kale
• juice of one lime
• 2 Pinches of Celtic Sea salt
• 1/4 cup Olive Oil
• 2 teaspoons of Gold’s Horseradish
• 2 garlic cloves
• 1 carrot
• 2 teaspoons of ginger powder
• 1/4 cup of Raw Organic Agave
• 1 Red Onion
• 1 Tomato

Directions:
1. Wash and tear the kale into bite-sizes pieces (consider pulsing briefly in your food processor for really small pieces)

2. Slice up the carrot into smaller pieces. Place the garlic cloves and carrot pieces into the food processor until they are finely chopped.

3. Pour lime juice, ¼ cup of Olive Oil, ¼ cup of Agave, Slice 1 Red Onion, 2 teaspoons of horseradish and toss sea salt on Kale in the bowl.

4. Add ginger, chopped carrots, garlic to the Kale in the bowl and massage until kale wilts. Add one sliced Tomato and serve.

This recipe was submitted by Vincent Shelton, of Baltimore, Maryland. Vincent is the organizer behind the Baltimore Raw Food Tribe, a Meetup.com group that gets together to explore raw foods through informal potluck dinners and various social events. Learn how to submit your recipe here.

By rawfoodnation Tags: agave, carrot, garlic, horseradish, kale, kale salad, lime juice, olive oil, onion, sea salt, tomato
Posted in Recipes | 2 Comments »

2 Responses to “Vincent’s Kale Salad 3.0”

1. Raw.la - Raw Food in The News and Around The Web says:

   August 9, 2009 at 5:16 pm

   [...] Vincent’s Kale Salad 3.0 [...]
2. Dawn says:

   August 11, 2009 at 2:17 pm

   I am new to Raw foods and I really wanted to try this, although I did not have the horseradish, and it was still excellent! Very tasty and satisfying. It was my first time trying Kale and I had no idea it had so much flavor. I am looking forward to trying it with the horseradish next time. Thanks!

   [Reply]