Tuscan Kale Salad
two shredded carrots
one diced red, yellow, or purple sweet pepper. (Either raw or frozen peppers work well in this salad.)
juice of 1 medium lemon
1 tablespoon organic raw apple cider vinegar
3-4 tablespoons extra-virgin olive oil
2 small or l large clove(s) garlic, mashed
1/4 c fresh chopped parsley (or 2 t dried)
1 T fresh chopped basil (or 1 t dried)
1 T fresh chopped oregano (or 1t dried)
Celtic or Himalayan salt & pepper to taste
red pepper flakes to taste
2/3 cup grated Pecorino Toscano or other flavorful Italian grating cheese like asiago or parmesan
"Massage" the shredded kale leaves with clean hands. This helps tenderize it and develop sulforaphane. Combine kale, shredded carrots, and diced pepper.
Whisk together lemon juice, olive oil, garlic, herbs, salt, pepper. For an extra kick, add a pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again. Garnish with the rest of the cheese.
This salad should be prepared at least a few hours in advance, and keeps well for a couple of days covered in the refrigerator. Many raw fruits and veggies are difficult for me to eat due to my digestive disease. When I first tried kale, both raw and cooked, it didn't seem to be a vegetable I could tolerate. Advance preparation of this salad though, combined with lemon and raw cider vinegar, not only helps develop the sulforaphane, it also tenderizes the kale, making it easily digestible even for someone like me with a very sensitive digestive system.