Triple Green Kale Salad
Salad
8-10 oz. Lacinato kale, aka tuscan kale, slice to small pieces
2 tsp toasted sesame oil
2 tsp extra virgin olive oil, alt. flaxseed oil
2 small garlic cloves, grated or crushed
1 tsp grated fresh ginger
Pinch of coarse sea salt
Toppings
Snow peas, chopped, large handful
2 tsp coconut aminos
2 tsp aged balsamic vinegar
1 ripe avocado, sliced
Scallions, chopped, small handful
Orange zest, use a microplane
Sprinkle with hemp seeds, as much as you like
INSTRUCTIONS
Rinse and wash the kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into smaller pieces.
Combine chopped kale leaves with all the ingredients under “Part 1”. Use clean hands to gently massage the kale, rubbing the oil into the leaves for a few seconds.
Add “Part 2” of the ingredients. Give a quick toss and serve in room temperature or slightly chilled.
