This salad involves massaging the kale with lemon juice and salt, which helps to make the kale easier to digest and gives it a softer texture. If you leave it in the fridge for a couple of hours, the flavours will meld together and the kale will be very soft.
The salad provides a good source of vitamin C, calcium, magnesium, vitamin K, carotenoids and other antioxidants. The raw garlic is an essential component as it can kill bacteria plus it is a prebiotic, which means that it feeds the beneficial bacteria in our guts.
INGREDIENTS 50 g raw kale, washed and stripped from stalks 1 pinch Himalayan pink salt (or other unprocessed salt) 1 dessertspoon lemon juice 1 dessertspoon extra virgin oil
1-2 tbsp feta cheese (optional) ½ pear, sliced 1 grated carrot (optional) ½ clove garlic ½ avocado, cut into large pieces 1 handful walnuts, cut into large pieces 2 tbsp feta
METHOD ⦁ Place kale in a large bowl with salt and lemon juice. ⦁ Massage for around 5 minutes until kale starts to soften and shrink down. ⦁ Add crushed garlic, pear, walnuts, carrot, oil and feta (if you are using). ⦁ Stir until well combined. ⦁ Add avocado and feta and stir through gently.