Rating5/5 (from 1 ratings)5
YieldSide dish for 2 people, or meal for 1 person
2 cup Kale, Shredded
1 cup Fresh Corn kernals, Cut from cob
1 Green onion, Chopped
½ cup Seaweed, Soaked and drained
½ cup Sweet red pepper, Diced
10 Cherry tomatos, Halved
1 Juice of one lemon or lime
2 tablespoon Olive Oil
Chevre (see my recipe for Chevre)
4 tablespoon Sauerkraut (see my recipe for Sauerkraut)
1 cup Celery (this is part of the salad), Chopped
Chop or shred the kale first, massage in the olive oil, then add the lemon juice, and let the kale ‘sweat’ while you assemble the rest of the ingredients. The kale will wilt a bit and absorb the flavors.
Place the seaweed in a bowl of water to rehydrate and soften. I used sea lettuce, but kelp would do, too.
When the kale and seaweed are ready (about 1/2 hr), assemble the rest of the salad ingredients and toss. Garnish with the sauerkraut and chevre and enjoy!
Greenie's ThoughtsBy greenie
Colorful salad bursting with all 6 flavors – a great way to get in your greens and iodine.
Print This Recipe (PDF)
Click the button below to download the printable PDF.