Alkaline kale salad & pumpkin bread with chia & herbs
Vegan, plant-based, organic and gluten-free
LEMON MARINATED KALE SALAD
6 leaves of lacinato or dino kale
1/2 red grapefruit
1 lemon, the juice
1 small beetroot
1/3 red cabbage
1/3 cup extra virgin olive oil
1 fresh red chili
salt and pepper
Wash all vegetables. Thinly slice the green kale and mix in a bowl with the juice from 1 lemon and 4 tbsp oil.
Massage the green kale with your hands for a few minutes, to make it soft. Cover and refrigerate for 1 hour or longer – overnight.
In a new mixing bowl add thinly sliced red cabbage and spiral sliced (or grated) beetroot then marinate it with lemon and olive oil for 1 hour or overnight.
Before serving, slice the red grapefruit and cut off the peel. Cut the slices into triangles and mix it with the green kale. Add the finely sliced chili, salt, pepper and more extra virgin olive oil.
PS refrigerating overnight makes the kale really delicious.
Photos & recipes by Simonne Holm
November 01, 2017
October 31, 2017
October 02, 2017