Michele's culinary skills never cease to amaze me....she can make the most unpleasant sounding food taste AMAZING. Like this kale salad she made us the other night. Not that I'm making fun of kale, which happens to be highly nutritious with powerful antioxidant properties and is considered to be anti-inflammatory. It's also very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Blah, blah, blah, still not the most exciting vegetable out there...BUT, if you make this salad Michele made, you will have a new found LOVE for Kale, I promise. Besides the fact that it's SO easy to make that even I can make it.The dressing is 3 ingredients with equal amounts of each: Braggs (amino acid), lemon juice and flax seed oil. Wisk it together. Then add some thinly sliced red onion and let it sit all together while you prepare the kale.
Stem the kale (take the stem off as it's too rough). Then slice the kale into 'ribbons' (long, thin strips about 1/4 inch long). Add the ribboned kale to the dressing and massage the dressing into the kale with your hands.... this breaks the kale down and makes it soft and nice to eat raw. That's it. Add toasted sesame, sunflower and pumpkin seeds. For fun you can add avocado and feta.
The coolest thing about this salad is that it keeps for a few days in the fridge...unlike regular salad with dressing on it.
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