November Grey: Deborah's Rainbow Kale Salad

The first time I had kale salad was years ago for Thanksgiving dinner with my husband's side of the family. My sis-in-law is a master raw and vegan chef and made it to accompany our feast. It was nice to have something healthy on the table, and I couldn't believe how yummy it was! I've since become addicted and find myself craving it all the time.

This salad can be made with several different variations, depending on what you have in the house, or grabbed fresh at the farmer's market. But the trick to Deb's "Rainbow" version, is to keep things colorful! Thus, even healthier for you!
This is the very basic recipe that I love. To get gourmet, you can add grated ginger root and carrots, some raisins, tomatoes or even avocado! Feel free to get creative, but remember that lemon, olive oil, and really good celtic sea salt is the key to a great dressing.

INGREDIENTS

5 cups Kale, torn, blanched (see note)
½ cup thinly sliced red onions
½ lemon juiced + zest
2 tablespoons extra-virgin olive oil (or less)
2-3 colorful red peppers sliced
1 white peach (or other summer fruit)
Sea salt to taste

{Serves about 5}

DIRECTIONS:

Start off with really fresh veggies.

Grab your bunch of kale... (I don't bother with too much washing, since "blanching" cleans the kale with boiling water. See note below.)

And get to tearing it apart into bite size pieces, making sure to separate from the stems.

Place the pieces into a large mixing bowl and set aside.

Grab all of your colorful peppers and onion and slice them up.

Add in your white peach or other yummy fruit to add a bit of sweetness. (This can be achieved by raisins too.)

Place mix into a separate bowl and get ready to blanch your kale.

Note: To blanch kale, bring 2-3 cups of water to boil and let cool for 1 minute. Place the leaves in a colander, and pour over kale. Pat the kale dry between paper towels.