This is so simple that I’m even embarrassed to put it in here, but I’m also aware that most people don’t know this great technique. My partner, Brad, used to be a vegan and raw restaurant owner back in the day when “raw was the thing.” He invested in the restaurant when he was vegan and raw himself. Interestingly, like many other people we know, he thrived as a vegan and raw foodist in the first year. After that, he started feeling under-nourished, hungry and cold. His inner voice told him to go back to eating meat – in moderation and with a sense of responsible sourcing of meat. He has continued to eat this way and thrives.
I have learned this salad from him – the original recipe was modified by omitting tomatoes and replacing it with lime to add the needed zest.
A word of caution and an opportunity to tune into your body:
If you have a thyroid condition, please do not eat raw cruciferous vegetables more than 3-4 times per week. If you have serious digestive issues or do not feel well after eating this salad, please give it a miss next time. Raw food can be more difficult to digest than cooked food and it is therefore important to tune in and listen to what your body is telling you.
- 10 large kale leaves (I used curly kale, if you are using the slimmer
dinasauraka lacinatokale, you might need to use 12 leaves)
- 1 large and ripe avocado
- ⅓ cup of extra virgin olive oil
- 1.5 to 2 tbsp of lime juice (depends on how much you love lime)
- ¾ tsp sea salt
- Tear kale to smaller pieces and remove the stems.
- Put all ingredients into a large mixing bowl and start kneading them all together.
- Knead for 2-3 minutes or until kale is reduced to half its original size.
Low-FODMAP: Skip avocado.
Low-Histamine: Skip avocado. Replace lime juice with apple juice.