Whole Food, Plant-Based Recipe Massaged Kale Salad
Recipe courtesy of Lois Lynn, PPMNY Community MemberThis refreshing salad is perfect anytime of year. The combination of kale and legumes is a powerhouse combination.
Ingredients
4 oz or 2 cups kale, raw, cut into bite sized pieces, the stems can be cut very small to be easy to chewed
- 1 medium lemon, juiced
- Mix of raw vegetables of your choice cut into bite sized pieces (carrots, cucumber, bell peppers, red cabbage, celery, jicama, radishes, snow peas, fennel, kohlrabi)
- 1 cup fresh cooked or canned beans of your choice: chickpea, kidney bean, white bean, black beans, lentils
Instructions
1. In a large bowl add the kale, raw vegetables and lemon juice. With clean hands massage the lemon juice into the vegetables for about one minute or until they are a bit soft and tenderized.
2. Add in the beans and salad dressing of your choice. Toss and serve.
