Marinated Chard & Kale Salad at Mickie’s Cooking Class held at Bliss

Marinated Chard & Kale Salad at Mickie’s Cooking Class held at Bliss

Marinated Chard & Kale Salad at Mickie’s Cooking Class held at Bliss

MG-Kale_salad

Mickie hosted a well attended and successful gathering where she taught some interesting raw cooking dishes and staples such as almond milk.  Her audience was absolutely delighted.  Richard Kouyoumjian of www.goodthingsgrowhere.com provided the greens and a talk on sustainable farming and CSAs.

Here is the recipie

Marinated Chard & Kale Salad

1 bunch of fresh Kale
1 bunch of fresh Swiss chard
1 medium red onion, sliced thinly
2 cloves of garlic, crushed
2 medium avocados, cubed
12 shitake mushrooms, sliced thinly
1 red, yellow, or orange pepper, julienned
Dash of dried jalapeno or cayenne pepper

Chiffonade the greens, discarding the tough stalks.  Mix with the rest of the vegetables in a large bowl.

MARINADE

3/4 cup of olive oil or flax oil
1/2 cup lemon juice, freshly squeezed
1 teaspoon sea salt

Mix marinade with salad and let it site for at least three hours before eating. The longer it marinates the more tender and taste the kale will be. A salad that has marinated overnight is ideal. For a cream dressing place the marinade ingredients in the blender with one of the avocados and blend.  Enjoy 🙂

 

 

 

 

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