Raw Kale Salad

On Saturday I presented a dessert demonstration at Animal Acres’ Compassionate Cooking Extravaganza, and I had the chance to see a couple of the other presenters including Rod Rotondi, founder of Leaf Cuisine and author of “Raw Food for Real People”.  His presentation about raw foods was extremely informative.  In particular, I really appreciated that he made the whole thing seem so approachable as I’ve definitely been intimidated by some raw food recipes in the past.  Rod taught us how to make this kale salad, and I was really excited to try it at home.

I used one bunch of kale, pulling the leaves off the stems by running my thumb nail down them (one of my favorite tips from the presentation – so much easier than how I’d been cutting out the stems!).  I washed up the leaves in my salad spinner, and then tore them into teeny pieces.  I added the juice of about two lemons, sea salt and some avocado.  (I say “some” avocado because the two I had were not in their prime, and I had to cut away lots of bad parts.  Rod’s version had plenty, and it was really creamy and delicious.)  Then you just mash everything together and massage the “dressing” into the kale leaves.  I added some chopped raw almonds for some added texture and flavor.

This couldn’t have been easier to make, and it was really tasty.  It also makes a lot of salad, which is nice because it only tastes better the next day – I’m having it for lunch as I write this!