Alkaline kale salad & pumpkin bread with chia & herbs

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Vegan, plant-based, organic and gluten-free


LEMON MARINATED KALE SALAD


INGREDIENTS
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.


To find all the recipes in Volume 2, Issue 1

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ALKALINE-INSTITUTE

Photos & recipes by Simonne Holm
alkaline-institute.com


Simonne Holm

About Simonne Holm

ALKALINE-INSTITUTE www.alkaline-institute.com

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COLLECTOR'S EDITION 2016