Simple Harvest Salad Recipe (Vegan, GF, SF, FF)


As you will see with this recipe, the key to a good kale salad is massaging the kale leaves very well. This softens them and opens up the flavor, making them less hearty-tasting and even more delicious. I love working with kale because it forces me to become very mindful of the energy that I'm putting into the food I'm making.

Let kale be a reminder to all of us to slow down during food preparation, be present, and infuse all of our food with good, loving energy. It makes a tremendous difference in digestion and the benefits we receive from what we consume.


INGREDIENTS:

  • 1-2 large bunches kale, destemmed

  • 1 medium sweet potato, cubed and steamed

  • 1 pint grape tomatoes, sliced

  • 1 medium cucumber, diced

  • 1/2 white onion, diced

  • Juice of 2 large lemons

  • 1 clove garlic or 1 tsp garlic powder

METHOD:

  • To make your fat-free dressing, either combine the lemon juice and garlic clove in the blender, or whisk the garlic powder into the lemon juice in a small bowl.

  • Place destemmed kale into a large bowl. Massage dressing into the kale (with love!) for a good 3-5 minutes.

  • Toss in the rest of the salad ingredients. Mix salad well to distribute dressing.

  • Salt and pepper to taste.

* If you are not concerned about fats, you could add tahini or a high-quality olive oil to the dressing to make the salad even more filling and palatable.

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