Spicy Raw Kale Salad

Spicy Raw Kale Salad

1 bunch kale
1 lemon juiced
4 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Bragg’s Amino Acids or Gluten Free Tamari
2 Cloves fresh garlic minced
½ teaspoon onion powder
1 ½ teaspoon season all spice mix (7 Seasons, Emeril’s Original Essence)
¼ teaspoon cayenne pepper (or to taste)

Directions:

Spine the kale by running a chef’s knife along the stem to separate the leaves from the stem, then chop the kale to desired size. (Some people prefer to tear the kale from the stem. Suggested method is faster). Take the remaining ingredients and place them on washed kale. You can adjust any of the spices to your taste so don’t be afraid to add or subtract or to try other spices. Toss well and eat. Add raisins, dried cranberries, pinenuts, walnuts – whatever you would like. This salad gets better as it sits for a day or two in the refrigerator. Spread kale on a cookie sheet and dry in a 170 degree oven (or dehydrator) until crispy to make kale chips.

Many thanks and much love to Stephanie and Michael Garcia for sharing this incredible recipe.

Trader Joe's Prepares and bags kale for you now. Check it out.