Green Goddess Salad

greengoddess1This recipe was featured in the Reading Eagle on August 14, 2013, and it was also featured in the program book for Nirav’s Run!

The back-story is, I needed a quick recipe, and there is virtually nothing to this one. I julienned the kale and added the flavor affinities of course for a fresh salad sure to satisfy the goddess in you! My cousin Lisa came up with the term “green goddess dip” recently, so I thought I would borrow it for this salad since it’s absolutely spectacular! For another take on kale, see my recipe for a Strength in Green Smoothie, my tried and true green smoothie that definitely doesn’t taste like dirt!

Green Goddess Salad
Fresh Kale, wash and julienne
Brazil Nuts (I used about 10) lightly toasted and chopped (if you don’t have brazil nuts, you can sub cashews, walnuts, or really any nut. I like the Brazil nut in this recipe because it’s creamy with no aftertaste).
1 clove minced garlic
2-3 Tbsp. Red Wine Vinegar
Zest and Juice of one Lemon
Salt and Pepper to taste

Combine all ingredients and gently massage the kale. Let it marinate about an hour or up to a day.

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