Kale has unsurpassed health benefits and is a giant when it comes to protecting our DNA from the damage caused by free radicals. The phytonutrients disarm free radicals before they can damage DNA. It is my number one vegetable to never be without. Lacinato or dino kale has at least 2 x more sulforaphane than regular kale so seek it out.
This recipe was adapted from one that a great friend passed along to me and will make you a kale fan for sure with its fantastic flavor. While it is a raw salad remember that the lemon will break it down and tenderize it. -To your good health, Lee Newlin October, 2009
Ingredients for salad
1 bunch cleaned Lacinato kale, stalks removed by stripping them out (like we worked on in class)
4 tbsp. extra-virgin olive oil (always use evoo for salads and cool foods-it maintains the vitamin E in the oil)
2 tbsp. fresh lemon or orange juice
½ Celtic salt (this is full of minerals) and freshly ground black pepper
1 tbsp. honey or maple syrup
1 very ripe champagne or regular mango, diced OR 1 cup or more of frozen mango slightly thawed
I ripe avocado diced (handle gently as not to mush the dice)
¼ cup lightly toasted macadamia nuts, pumpkin seeds or walnuts. Don’t over cook them.
1 cup coconut shredded
Directions for salad
On a large cutting board chiffanade (slice very thinly around 1/4 inch) the de-stemmed kale leaves or just tear them into small bite sized pieces then toss into a large bowl.
Over the kale drizzle 2 T of the oil, citrus juice and salt. With your hands rub the kale for a few minutes until you notice that it is beginning to soften. This is what breaks down any toughness of the kale. I love to use baby kale as it is tender. Cover bowl and set aside for a few hours or refrigerate overnight.
When ready to assemble, gently toss the mango, coconut, honey and nuts. Taste as you go, adding more olive oil, salt or lemon as you feel is needed- just don’t make it too oily. Scatter avocado over the top and serve.