Raw Kale Salad

image from http://www.skrewtips.com

I love kale in vegetable soup or simply sauteed - but I think my very favorite way (and the healthiest by far) is raw kale salad. "What?" you say? Really! It is delicious and zings you up!

So, here is how you make it. Wash the kale, use a knife to cut out the center rib, sorta roll up the kale leaves and cut into small strips. For the dressing, just smash up some garlic (this depends on your taste - I add alot, especially in this season of sickness), add 1 part lemon juice and 3 parts olive oil. Mix it up and let it set just a bit. That is it! It stays good overnight, so you can even make it for the following day's lunch.  You will enjoy the flavor and getting a great dose of green!

Amy

Raw Kale Salad

1 bunch of Kale de-veined and chopped in thin strips
good olive oil
juice of 1/2 -1 lemon (depending on preference)
smashed and chopped garlic
salt

drizzle olive oil on kale until lightly coated. sprinkle on lemon juice to taste. same with garlic and salt.

you can also omit the garlic and add in a handful of dried cranberries and pine nuts.

Nutrional Value (from Wikipedia)

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.^[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.

Kale, as with Broccoli and other brassicas, contains sulforaphane a chemical believed to have potent anti-cancer properties, particularly when chopped.^[2]