One of my favourite summer salads. So good it will make all who despise kale find love for it. Fresh, raw, vegan, oh so uber healthy and tasty. Great for lunch as is or served as a side. Get chopping and chomping!!
Serving for 1
Prep time: 15 mins
1.5 cups chopped tuscan kale
1 large carrot
1/2 celery stick
1 tablespoon tamari roasted pepita & sunflower seeds
2 tablespoons apple cider vinegar
Sprinkling of salt & pepper
Wash and dry kale leaves, slice in half down the centre stem and then horizontally into thin strips on the thinner side of 1cm in width. Place in medium sized mixing bowl.
Wash celery and slice thinly into semi-circles. Peel and grate carrot finely. Add to celery and carrot to kale, together with pepita and sunflower seeds and apple cider vinegar. Season to taste with salt and pepper.
Can be eaten immediately or made hours in advance and left to relax. This is my preference as the resting time allows the kale to soften slightly.