Raw Kale Salad

Sometimes I like really healthy food. Usually after a period of overeating and overindulging, what?! You don’t do the same? There’s just that feeling of guilt and maybe a little bit remorse for the late-night burritos or pizza slices, or gawd knows what I created out of my refrigerator after a night out. So, the idea is to get back on track, get the ole body some vegetables and vitamins. This is where the raw kale salad comes in.

I have always loved fresh corn and green beans, but it wasn’t until just a couple of years ago that I started eating them raw in salads. My grandparents had an agriculture farm and grew all kinds of stuff, including green beans and corn. We used to pick them out in the field and eat them raw all the time, why did this not carry over into my culinary life until years later? Who knows? Anyway, raw corn and green beans are fucking delicious. Try them!

This salad is really simple to make and is almost entirely raw, with exception of the quinoa. This is a great meal-prep option because the veggies hold up for a few days after you cut them, don’t turn brown, etc. As one of my favorite vegetable cookbooks (Thug Kitchen) often asserts, just eat your f%cking veggies.

Makes 4 servings

Ingredients

• 1 corn on the cobb

• 10-12 green beans

• 10 cherry tomatoes

• shredded carrot (about 1/4 cup)

• kale (ribs removed and shredded or diced into small pieces)

• 1/2 cup quinoa - cooked

• 1/3 cup lemon juice (usually 1 large lemon)

• 1/3 cup balsamic vinegar

• 1/3 cup olive oil

• salt and pepper to taste

Cook quinoa according to directions and set aside to cool.

This may be totally obvi to you, but when I slice the kernels off the corn, I place the cob into a somewhat deep bowl to catch the kernels when they come flying off the cob. But then don’t be upset when a ton of them do anyway.

Expert corn cutting technique

Make sure you remove the ribs of the kale and slice up about 5-6 large leaves into small pieces or even shred and place in a large bowl. Snap off the ends of the green beans and cut them into 1-inch pieces. Slice the cherry tomatoes in half or quarters if they’re bigger. Set aside.

For the dressing, you’re basically going to blend 1/3 lemon juice, 1/3 balsamic vinegar and 1/3 olive oil, equal parts. Blend together with some salt and pepper, and this dressing is ready to go. I sometimes add some garlic and it’s delicious too.

Now you’re ready to throw it all together. I start with a layer of quinoa on the bottom of the bowl or plate, then layer the salad on top. Add the dressing to taste, know that a little goes a long way so start with less. Thank yourself for ingesting this healthy goodness and promise you’ll never over-indulge again. and repeat. :)

Sometimes it’s better when you don’t have to make it yourself. Check out some Food Club restaurants we just love.