Kale Salad with Goji Berries
Serves : 2
I first learned about kale circa 2010 – before I became plant-based – from a cleanse guru named Jasmine. Kale wasn’t “a thing’ back then. She gave me a list of very unusual, to me, ingredients to buy for my cooking lesson with her: kale, goji berries, Spirulina, fermented nut milk yogurt, to name a few. We started with the kale. She massaged it with lemon juice and added Spirulina powder, turning it into an iridescent blue-green color. She challenged me to add spices and other ingredients that I thought would amp of the flavor. I soaked the dried goji berries in water and tasted them. They were very sweet and would make for a nice complement to the “bitter tasting” kale. Garlic and cumin rounded out the flavors and avocado made it creamy. It turned out to be a unique, tasty and very satisfying dish. I make it all the time now!
I first learned about kale circa 2010 – before I became plant-based – from a cleanse guru named Jasmine. Kale wasn’t “a thing’ back then. She gave me a list of very unusual, to me, ingredients to buy for my cooking lesson with her: kale, goji berries, Spirulina, fermented nut milk yogurt, to name a few. We started with the kale. She massaged it with lemon juice and added Spirulina powder, turning it into an iridescent blue-green color. She challenged me to add spices and other ingredients that I thought would amp of the flavor. I soaked the dried goji berries in water and tasted them. They were very sweet and would make for a nice complement to the “bitter tasting” kale. Garlic and cumin rounded out the flavors and avocado made it creamy. It turned out to be a unique, tasty and very satisfying dish. I make it all the time now!
Ingredients
- 1 large bunch fresh green or purple curly kale, de-stemmed, cleaned, and finely chopped (about 8 cups)
- 2 tablespoons lemon juice
- 1 medium sized garlic clove, minced
- ¼-1/2 ripe avocado, seeded, flesh removed from the skin and diced to ¼ inch pieces
- 2 teaspoons Spirulina
- 1 small shallot, finely diced (about 2 tablespoons)
- ½ teaspoon toasted ground cumin
- ¼ cup goji berries (soaked in warm water until plumped (5 minutes)
- 1/2 cup cherry tomatoes, cut in half or quartered
- freshly ground black pepper
Directions
- Place the chopped kale in a large bowl. Add a squeeze of lemon, minced garlic and avocado. Massage the kale until it is slightly wilted.
- Add Spirulina and mix in thoroughly to combine.
- Add shallots, cumin, soaked goji berries, cherry tomatoes, and freshly ground black pepper to taste.
- Toss the salad, adding more lemon juice to taste.
- Feel the nutrition flooding your body and enjoy!
Cook's Notes: - Spirulina, a blue-green algae, rich in vitamins like E, C and B6, and minerals to help maintain a healthy immune system, like vitamins E, C and B6. It boosts the production of white blood cells to fight viruses and bacteria.
- Goji berries have many benefits including: protects our eyes and also supports
our immune system It protects against cancer, promotes healthy skin, stabilizes
blood sugar, and much more!
