(For all ingredients, please use organic versions if available) Kale-bouli 1 bunch kale, thoroughly washed, tough stalks removed Juice of 1 large lemon ½ teaspoon salt 2 tablespoons extra virgin olive oil (optional) ¼ cup soft hemp seeds (or sunflower/pumpkin seeds, or bulgur) ½ cup chopped parsley 1 medium tomato, diced 2 green onions, chopped or 2 tablespoons chopped red onion 1 cucumber, diced
Citrus Kale Salad 1 bunch kale, washed and tough stalks removed ½ tsp salt (or more to taste – but this salad doesn’t need much) Juice of one lemon 1 Tbsp olive or walnut oil (optional – omit if watching fat intake) 2 oranges, peeled and sectioned (remove seeds if not seedless) 1 grapefruit, peeled, sectioned and seeded 1/2 small red onion, sliced (about ¼ cup)
Directions
Direction (to prepare Citrus Kale Salad): 1. Put the kale leaves into a big bowl 2. Add salt, lemon juice (half) 3. Use both hands to mix and massage the kale evenly 4. Add olive oil, red onion, grapefruit, orange, mix them evenly 5. Marinate into fridge for 2 hours
Direction (to prepare Kale-bouli Salad): 1. Put the kale leaves into a big bowl 2. Add parsley, salt, lemon juice 3. Add tomatoes, onions, cucumber 4. Spread some hemp seeds, mix them evenly 5. Marinate into fridge for 2 hours
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