Recipes

This recipe is from Bastyr adjunct faculty member Jennifer Adler, M.S., CN. It appears in “Feeding the Whole Family” by Cynthia Lair.

1 bunch kale

1 teaspoon sea salt

¼ cup diced red onion

1/3 cup of sunflower seeds, toasted

1/3 cup currants

¾ cup diced apple (about a half an apple)

¼ cup olive oil

2 tablespoons unfiltered apple cider vinegar

1/3 cup gorgonzola cheese.

Destem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thin ribbons. Put kale in a large mixing bowl. Add salt and massage it into the kale with your hands for 2 minutes.

Stir onions, currants, apple, and sunflower seeds into kale. Dress with oil and vinegar. Toss cheese in last. The salad stays fresh for days!