Rachel Reed

Gingery Kale Garden Salad

Decrease Font Size Increase Font Size Text Size Print This Page

Greens, shredded carrot, ginger-lemon dressingIngredients
• 1 small bunch kale, de-stem, fine chop (Farm)
• 1 handful arugula, rough chop (Farm)
• 1-2 carrots, grated
• 2 cloves garlic, mince (Farm)
• 1 tbsp ginger, finely grated (Farm)
• 1 tbps extra-virgin olive oil
• ½ juice, juicy lemon
• A drizzle of honey
• A sprinkle of sesame seeds

I pour half a tablespoon of olive oil on my palms (literally) then rub the chopped kale in two or three sections, for about thirty seconds each. This helps breaks down some of the bitterness of the raw kale. Add your arugula and carrots. Whisk the rest of the olive oil with the lemon juice, ginger, garlic, honey and sesame seeds. Toss with veggies. A nice accompaniment for these funky tacos. ¡buen provecho