Nutrinadi: This marinated kale salad is possibly one of the most unexpectedly delicious salads I have tasted. I did not know you could eat kale raw until this recipe. Not only that, but that Tamara (a wheat-free soy sauce) goes so well with Tahini and the lemon. What these sauces do is they allow the kale to become tender and soft enough to digest.
The addition of juicy pomegranates and avocado make this all the more refreshing to eat. This is one of those foods that makes you feel good soon as you consume it! Add some toasted nuts or seeds for a crunchy addition. Quinoa as an addition would make this a meal in itself.
My mouth is watering as I type about it (haha). You will NOT be disappointed. Enjoy! x
- 80g kale (a few handfuls)
- 70g of pomegranate seeds
- 1 ripe avocado, cubed
- 20 g pumpkin seeds
- 1 tablespoon of olive oil
- 1 teaspoon of tahini
- Juice of 1 lemon or 2 tablespoons of apple cider vinegar
- 1 teaspoon of tamari sauce
Remove stems from kale (these are not digestible, or your body finds them difficult t break down) and place kale leaves into a bowl. Add the olive oil, tahini, tamari and lemon to the kale and using your hands, thoroughly rub the ingredients into the kale so that the kale starts to become soft in your hands. Allow the marinated leaves to stand, you will notice they become even more soft as the combination of ingredients “break down” the kale.