Kale Salad With A Kick
This recipe (like my creamed corn) is also inspired by my visit to Tasilli’s Raw Reality in Atlanta. I ordered their cookbook over a month ago, and have yet to receive it, so this was my taste bud’s best guess at how to go about re-creating the raw vegan deliciousness they put on my plate. And, who doesn’t love a delicious kale salad?
- 2 large bunches of kale
- 1 ripe avocado
- 1/3 cup nutritional yeast
- Juice of 2-3 lemons
- 1 cup sundried tomatoes, chopped
- 1/3 cup currants
- 1 red onion, chopped
- red pepper flakes (to taste)
- 2 cloves garlic, minced
- 1 bunch celery, chopped
- 1 jalapeño pepper, diced
- Salt & pepper to taste
Massage all ingredients together in a large bowl with your hands.
Tear kale into bite size pieces as you massage.
Refrigerate for at least one hour prior to serving.
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