Fresh Kale Salad with Basil, Fennel & Toasted Seeds

Chewing on kale makes you cringe? Oh. Did you give it a massage? A fresh kale salad is linked in our minds to promises of health, but darn it, it’s tough on the teeth! I know there was a time I wondered if what I was trying to eat was actually better suited to cows.

I searched the net trying to find the ‘right’ way to prepare kale; it usually involved cooking, and never involved me feeling satisfied with the result. And then one day I flipped a book open on the answer. According to page 120 in Easy Living Food (thanks, Nat & Noel!) kale needs a relaxing massage with a little zesty salt scrub. It takes only a minute, and a big bowl of tense greens is happily reduced to a relaxed bowl of tasty greens to which you can add whatever you like.

Essentially, this is not a recipe; it’s really me sharing what I made for lunch one day. My hope is simply to share with you how to prepare your kale and then let you go ahead and treat it like lettuce.

With a green-flecked toothy grin

Candice

P.S. I added spirulina to the kale as an optional extra. Why? Spirulina has been dubbed one of the most nutrient dense foods on earth. It is known to boost energy, strengthen the immune-system, and encourage a healthy digestive system, not to mention nourish and rejuvenate your hair and nails!

Fresh Kale Salad with Basil, Fennel & Toasted Sesames

Serves 2 as a meal, 4 as a side

Ingredients

The Kale Part:

  • 1 bunch of washed kale (roughly 700g)
  • 4 Tbsp lemon juice (approx. 1 juicy lemon)
  • 2 tsp good salt (like Oryx Desert Salt)
  • ½ tsp Drasanvi Spirulina Powder (optional health-kick*)

The Salad Part – all optional; use as inspiration:

  • 10 cherry tomatoes, quartered
  • 1 small fennel bulb, thinly sliced or shaved
  • 2 zucchinis, thinly sliced and marinated for 5 minutes in a splash of lemon juice and olive oil
  • 4-6 radishes, thinly sliced or grated
  • 1 avocado, sliced or diced
  • 6 mange tout or sugar snap peas, sliced diagonally
  • a small chunk of red cabbage, thinly sliced
  • a handful of fresh basil leaves
  • ¼ cup toasted seeds
  • 2 Tbsp Drasanvi Hemp Hearts
  • a drizzle of olive oil

Method

The Kale Part:

  1. Chop kale into thin ribbons or small chunks (your preference) and place in a large bowl. A cool trick when working with leaves (basil, spinach, kale, etc) is to stack a few and roll them up into a cigar shape before slicing.
  2. Squeeze the lemon and sprinkle the salt over the kale, and massage it in, squeezing the leaves with your hands for about a minute. You’ll notice the leaves ‘relaxing’ and reducing in size.
  3. Sprinkle the spirulina over and stir it in. Your kale salad is ready for eating, or to get dressed up.

The Salad Part – Dressing It Up:

  1. Top with your chosen fresh goodies (use the ingredients list as inspiration, but use what’s in your fridge), drizzle with olive oil, and serve.

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