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Summer Kale Salad (Raw)

Ingredients

Instructions

  1. Bring 3 cups of water to a boil. Add in the Romano beans, and allow them to cook for 5 minutes. Strain them from the pot and set aside to cool.
  2. In large bowl, combine the kale and carrot greens. Set aside.
  3. In a blender or food processor, combine the mango, ginger, lime and onion. Blend until smooth.
  4. Pour the dressing over your kale and carrot greens, and massage for a minute or two.
  5. Add in the remaining ingredients, except for the pistachios, and toss until combined.
  6. The salad may be served immediately, but I would suggest letting it sit for at least 1 hour.
  7. To serve, top with crush pistachios.

Notes

Leave out the cooked Romano beans if a completely raw salad is desired.