Inspired by a kale salad that I ordered 4 times on a weekend in Temecula, CA, I came home and created this raw, vegan version of the salad for a friend who is on a low-histamine, non-dairy diet. If you do eat dairy, a little bit of fresh grated parmesan would be lovely on top.
I start by making the dressing. Admittedly, I don’t measure these ingredients so adjust to your taste.
1/2 cup coconut milk (in the can…I use regular, not lite)
1 small clove of garlic, minced
fresh ginger, grated, to taste
a scant 1/8 tsp coriander
a scant 1/8 tsp cumin
Blend together and set aside.
Clean, de-stem, and tear a bunch of kale into large pieces. I use purple or green curly kale. But Dino would work too. It usually fills my largest mixing bowl.
Squeeze 1/2 lemon or lime over the kale and sprinkle with sea salt. I only use Himalayan Pink Salt. Now for the fun part. With both hands, massage the lemon juice and lemon into the kale leaves for about 2 minutes. Then, pour the dressing over the kale and keep massaging until it’s the way you like it. The leaves get soft and sweeter, as you massage them.
Then the only thing left is to eat it.
Use your imagination and add to it anything you like (post-massage!) Sliced strawberries, craisins, pine-nuts, walnuts, grated parmesan…
Let me know how you like it! I crave it all the time now! If you aren’t a raw garlic person, go really light on the garlic or leave it out! It’s your salad!