Massaged Kale Salad

INGREDIENTS

Serves 4

500 g fresh kale (approx 2 large bunches or 17  1/2 oz))

1/2 teaspoon ground black pepper

1/4 teaspoon sea salt

1 lemon

2 tablespoons cold pressed olive oil or flaxseed oil

4 spring onions, finely sliced

1 bunch mint, chopped

1 bunch parsley, chopped

2 tablespoons pumpkin seeds

1 pomegranate (see how to peel a pomegranate)

2 tablespoons goji berries

1 cup micro greens (optional)

METHOD

Remove tough stems from the kale leaves and wash well.

Shred finely and place into a large bowl.

Combine  pepper, salt, lemon juice, olive oil into a small bowl or cup.

Mix the dressing ingredients well then pour over the shredded kale leaves.

Combine the dressing with the kale until mixed through.

Add some love and start to massage the leaves gently for about 2 – 3  minutes.   The leaves will slowly start to soften and wilt, relaxing the kale so so that the leaves become wonderfully tender.

Add the spring onion, parsley, mint, pumpkin seed, pomegranate, goji berry and micro greens.

Toss through gently and taste to adjust any flavours if necessary or add any other boosters.

Divide between serving bowls and enjoy or store in the fridge for up to 3 days.

NOTES & INSPIRATION

Add 1 x avocado – anti-inflammatory and rich in vitamin E, an antioxidant that helps to protect against free radicals.

Add 1 tablespoon ground linseeds or walnuts – high omega 3 for heart and brain health.

Add your favourite protein sources.  I love adding scattering more nuts, seeds such as flaxseed or chia,  LSA or goats feta.