Kripalu Recipe: Raw Greek Kale Salad

Learn the secrets to making the perfect kale salad, with Executive Chef Jeremy Rock Smith, author of our new cookbook, The Kripalu Kitchen.

Here’s the recipe:

Zest of one lemon
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
Pinch each of fine sea salt and freshly ground black pepper
6 cups loosely packed thin strips (chiffonade) of lacinato kale
1 cup ¼-inch diced cucumbers
½ cup halved cherry or grape tomatoes
¼ cup ¼-inch diced red bell peppers
¼ cup raw pine nuts
2 tablespoons very thinly sliced red onions

Combine the lemon zest and juice in a medium bowl. Gradually whisk in the oil in a slow, steady stream until blended and thickened. Whisk in the oregano, salt, and pepper.

Add the kale to the dressing and mix well, making sure the kale is completely coated.

To serve within one hour, use your hands to massage the dressing into the leaves, which helps to break down the kale and make it more tender and easier to digest. To serve the salad the next day, let it marinate overnight at room temperature and the lemon juice will tenderize the kale for you.

Just before serving, stir in the cucumbers, tomatoes, peppers, pine nuts, and red onions.

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