My first taste of this delicious recipe was from my friend, and Raw food mentor, Imani. She makes a variation of this by mixing in fresh pesto. Yum, so delicious.
The original recipe is from Raw Food Made Easy by Jennifer Cornbleet. Once I discovered this book, it has quickly become my food bible. All the dishes are quick and simple and enough for a meal and leftovers. If you're beginning this journey and haven't built up your kitchen with a bunch of small appliances, the recipes have the added benefit of seldom needing any special equipment aside from a good cutting board and sharp knives.
Start with a bunch of Kale, remove the stems and wash. I prefer Lacinato Kale, but any variety works well.
PS: The avocado didn't make the final cut. I could eat avocado's with just about everything, but with the pine nuts and olives, I left it out for another day.
Those kale stems need something important to do. I've got to get my worm farm set up. Otherwise, I've known people who will juice these.
Chop the kale. Or pile up the leaves, roll 'em like a cigar, and thinly slice to make lovely ribbons.
Mix equal parts olive oil to fresh lemon juice and/or apple cider vinegar w/mother. Pour over the chopped kale and add salt. You can get all fancy, schmantzy and use Himalayan Pink Crystals or Celtic Sea Salt. Or not and use Mortons. I keep it light and add more salt to taste when serving. Massage the dressing and salt into the kale.
Dice the pepper. Slice the olives. Throw it all together with the kale and add pine nuts.
To dress, mix equal parts olive oil to fresh lemon juice and/or apple cider vinegar w/mother and toss. Grind a little pepper over it, sit by a lovely window and eat.
Here's the recipe:
Bunch of Kale
Red Bell Pepper
Fresh Ground Black Pepper