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Lotus Salad (Raw, Gluten Free, Soy Free)

Transitioning to a plant-based diet has given me an enormous appreciation for how food looks. I was really craving greens this afternoon and I have developed a habit of incorporating kale into my daily diet.

Kale has numerous health benefits. I mean, have you looked at the texture? It’s strong and durable…skeletal, even. Kale is like a whole tree in a leaf. Kale’s many benefits include: having loads of vitamins (A, C, K) and minerals (copper,potassium, iron, magnesium and phosphorus), and even protein. Kale is a member of the cabbage family — one of my favorite families 😄, and it’s pretty much the nutrient king of the family.

How to make a good Kale salad, and in particular, the Lotus Salad.

1. Chop up the Kale nice and thin because it will make it easier to chew. It’s a muscular leafy green that it needs a bit more prep than your average green. Oh yes, also make sure you wash thoroughly and buy organic! With this salad I also chopped up 3 baby green peppers, a few sprigs of cilantro, and 1/2 a cucumber, nice and thin like the Kale.

2. In general you will want to follow these next steps but I will include the specific instructions for this Lotus salad. Massage the Kale with two tablespoons of apple cider vinegar and two table spoons of olive oil. The o+v will help soften the texture of each bite.

3. Add a few dashes of salt and about 1/3 teaspoon of dried or fresh tarragon, and continue massaging. I like a bit of sweetness so if you want to as well, add a drop of agave to take off the salty/vinegary edge.

4. Chop up a white peach into thin slices and place neatly around the bowl. Garnish the salad with chia seeds and serve.

Nissa, Solidarite Kitchen.

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