A tangy, marinated kale salad recipe stolen from Dr. Madeleine Portuondo of Honolulu, HI.
Ingredients- 1 bunch kale, preferably lacinto or dino - 1/4 cup extra virgin olive oil - 2 tablespoonsBragg's liquid aminos - 1 lime - 4 - 5 cloves garlic - green salad leaves Optional: Add seeds or nuts for a topping. Add other veggies, such as shredded red cabbage or carrot for color. |
Chop the kale into fine strips. |
Measure 1/4 cup of olive oil and pour into a bowl. Measure 2 Tblsp. Bragg's Liquid Aminos and add to bowl. Tamari sauce may also be used, but the flavor is less ideal. |
Roll a lime on a hard surface, cut in half, and juice both halves into the bowl. |
Use a garlic press or dice 4 - 5 cloves of garlic and add to bowl. |
Mix dressing well and pour over the greens. Toss the salad and let sit for 10 - 20 minutes before serving to allow the greens to soften. |
Optional: Add seeds or nuts for a topping. Add other veggies, such as shredded red cabbage or carrot for color. Serve cold. |
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