Raw Kale Salad with Cranberries and Pinenuts
For vegetables haters, the secret to loving kale is making it taste, well, not like kale. In this simple recipe, a dressing of lemon and honey does just that. Best of all, you can make it in minutes, and because the lemon in the dressing preserves the freshness of the all the other ingredients, it will keep for several days in the refrigerator where you can grab it instead of ice cream when you’re in the mood for an afternoon snack. Really. It’s that good.
2 bunches of kale, leaves stripped from stem (discard stems)
1 red pepper
Handful of pinenuts
Handful of dried cranberries
1 avocado (diced into 1/2″ cubes)
3-5 Tbsp of honey (depending on how sweet you like it)
1/8 tsp salt
Dressing: Whisk together the juice of two limes and one lemon, add honey and salt.
STEP 1: Chop kale in food processor until it looks like green confetti. Add to large salad bowl.
STEP 2: Dice red pepper in food processor. I usually squeeze some of the liquid out of the diced red pepper before I toss the peppers in the salad, but if you’re in a hurry, toss them in as is.
STEP 3: Toss in pinenuts and cranberries.
STEP 4: Add dressing to taste. Mix. At this point, taste the salad to balance the sweetness/tartness–drizzle on a bit more honey or lemon if you like, mix well.
STEP 5: Add chopped avocados and mix gently so as not to bruise the avocado bits.
Voila, an amazingly delicious and very un-kalelike raw kale salad.
Options: This recipe is endlessly variable. Hate red pepper? Leave it out or use carrots instead. Don’t have cranberries? Use raisins or currants. Don’t have pinenuts? Use chopped walnuts, pecans, cashews, or even sunflower seeds.