Then he asked me if I'd seen chard, and since I was right at the Triple T Ranch and Farm booth, I pointed to the basket of Swiss chard. He went over to it, and I remarked, "Why don't you use kale, there's lots of it here today?" He walked away and I have no idea what he did.
The Veggie Queen’s Raw Kale Salad
This is easy to make and you’ll get a great dose of greens. Use your favorites types, put in extras to suit your taste. The only limit to what goes into this salad is your imagination. When you massage the greens, be sure to add the love.
2-3 teaspoons raw tahini
1 tablespoon lemon juice
1-2 teaspoons miso (my favorite is South River Miso – brown rice or or mellow white works well) or Bragg’s liquid amino acids
1 teaspoon agave, or more to taste
1 apple, sliced thin, julienned or grated
Remove leaves from large ribs and slice thinly. Put into a large bowl. Add the tahini, lemon juice and miso. Put your hands into the bowl and massage the greens until they are wilted, about 3 to 5 minutes. Add the agave syrup and apple. Stir well to combine. This tastes best when eaten immediately.
Note: you can also add sunflower seeds or dried fruit to this salad, or go more savory by adding crushed garlic and sliced onion and omitting the apple.
Notice how the greens shrink by about half when they are massaged with the tahini, miso and lemon juice. If you are eating this by yourself, make half a batch at once.
Let me know how you like this salad by leaving a comment here on this blog, below, or sending me an email at jill at theveggiequeen.com.