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American Kale Salad Part 1- Chopping Kale

elivinghealth's picture
In this episode of Gluten-Free Kale Salad Part 1, we get to know some very interesting facts about Kale. Some people do not know how to eat kale, so this recipe is a wonderful way to eat kale and also get it's health benefits. See how to prepare the leaf for salad because you do not need to discard the stem. Gluten-Free Kale Salad Part 1 tell us why and how to make and eat kale salad.
Ingredients
For marinade
  Organic extra virgin olive oil 1⁄8 Cup (2 tbs)
  Lemon juice 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Oregano powder 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Agave nectar 1 Tablespoon
  Kale 1 Bunch (100 gm), chopped
  Chopped cauliflower 1⁄4 Cup (4 tbs)
  Sunflower seed sprouts 3 Tablespoon
Directions

1. Hold the kale leaf by its stem in one hand and with the other hand, hold the leaf with your thumb and index finger and push the leaves out to detach from the stem. Discard the stem.
2. Stalk the leaves and chop them for salad.

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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
f you're in need of a scrumptious Thanksgiving side, don't overlook kale, this recipe video recommends  Gluten-free kale Salad recipe. The first part of video is all about the nutritional facts about kale salad and tips of chopping kale . An effortless techniques to learn.

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2 Comments

Goran's picture
Hi, I'm from Croatia, trying to eat vegan-style and this particular salad recipes with kale got me interested. Thing is, most of the recipes and groceries you use - cannot be found here. But, kale - there is plenty of that here. Although I do not live near the Adriatic Sea, still I can grow kale - it's considered "low-grade" food, in Dalmatia, people used to live thru the whole winter on kale and chickpea soup. I leave it in the ground even during the winter, so you just take the snow off the leaves and you got - "fresh" kale. Now, the problem - if you have any suggestion. Kale that is grown here is a "wild" sort, it isn't curly and the leaves are rather thick and "nervy". I saw you recipes for kale salads and I was surprised you haven't cooked or boiled it or something like that. I presume that the marinade you used, with lemon juice and the the whole process of marinating and mixing it with your own hands does the trick with the kale you used. I tried the same with the kale I have, but it was still "too raw" and bitter and , quite honest, not much of a treat. So, are there any other methods that can be used for such stubborn types of kale, maybe some special type of marinade or something else, because I would like to enjoy some uncooked, dark-green vegetable salad during the winter. Thanks, Goran
Anonymous's picture
video doesn't always play...sure would be nice to at least have ingredients as text