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If you have been digging around Nouveau Raw, you have surely noticed that desserts are high on my creation list! I am going to give it some good effort to start creating more savory dishes that don’t involve nuts.
Personally, my digestive system doesn’t seem to handle nuts to well, so I am putting forth my best effort in finding nut free recipes. This salad is full of flavor and it is very filling! You could easily add your own seasoning in it as well. I just love cumin with the kale.
Look for kale with firm, deeply colored leaves and moist hardy stems. Kale should be displayed in a cool environment since warm temperatures will cause it to wilt and will negatively affect its flavor. The leaves should look fresh, be unwilted, and be free from signs of browning, yellowing, and small holes. Choose kale with smaller-sized leaves since these will be more tender and have a more mild flavor than those with larger leaves. Kale is available throughout the year, although it is more widely available, and at its peak, from the middle of winter through the beginning of spring.
To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage.
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The numbers above reflect only the base of the salad. You will have to calculate the additions that you may add.