PS Moroccan Kale Salad

Chef: Jessica Meyers Altman, Garden Fresh Foodie

Makes: 12-14 small servings or 6-8 larger ones

Prep Time: 10 min

INGREDIENTS

• Head of kale, torn/cut into bit sized pieces-about 10 c

• 1 avocado

• Juice of 1 lemon, about 3T

• 1/3 c golden raisins, soaked in hot water for 10 min to soften

• 1 c shredded carrots

• 2 T sesame seeds

• 1 orange, cut into small pieces, or 2 clementine’s (1 c)

• 1 ½ - 2 t cumin (to your taste)

• 1t turmeric

• Sea or kosher salt pepper to taste

• Optional - English cucumber, thinly sliced as a wrap (as pictured below)

• Optional - chopped curried cashews

DIRECTIONS

1. Place kale in a lg bowl. Squeeze in avocado and lemon juice. With your hands, massage the kale as if you were rubbing in the avocado and juice. This will totally change the texture of the kale and soften it. It will also help take out any bitterness.

2. Add in cumin, turmeric, and pinch of salt and pepper. Massage into kale.

3. Add in carrots, raisins, oranges, and if serving right away; add in sesame seeds and cashews. If not serving right away, add in the seeds and nuts just before serving.

4. Keep cold and serve. For a fancier presentation create a cucumber wrap.

5. Garnish with additional freshly chopped nuts/seeds.

Jessica Meyers Altman; Garden Fresh Foodie - Associate Professor of Whole Food Nutrition & Living "Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." ~Margaret Mead

Check out Jessica’s beautiful social media platforms at: Garden Fresh Foodie, Instagram, Facebook, Twitter, and Pinterest.