I combined 3 popular salads: kale, broccoli and carrot, into one delicious and nutritious salad. Carrot and jicama add natural sweetness and a bit of crunch, Meyer lemon juice and cilantro brighten the flavor; and almonds give an added crunch.
Kale is quite tough and bitter, but a good massage will break down its cell walls. This cell damage frees the enzymes which break apart the bitter chemical compounds. You can even light candles and put on soothing music to relax the kale. Broccoli Broccoli stems are very tender once you peel off the tough outer layer. Broccoli salads are made from grating these stems.
I made this with only one bunch of kale, which created a balance between the kale and the other vegetables. If you like your salad with more kale, add another bunch.
3 large carrots, peeled
3 or 4 broccoli stems, peeled (use crowns for another purpose)
1 small jicama, peeled
2 Tb cilantro leaves, stems discarded
1/4 cup sliced raw almonds
2 Tb garlic-infused olive oil (or 2 Tb olive oil and 1 clove garlic)
¼ cup tahini (sesame seed paste)
¼ tsp salt to taste
2 Tb lemon juice (Meyer lemon is best)
If you don’t have garlic-infused olive oil, pour extra virgin olive oil into a teacup or ramekin with 1 clove garlic and microwave for 1 ½ minutes. Pour into a food processor with blade and run on high until garlic is minced.
Add tahini and salt to garlic olive oil. Run processor on high until dressing is emulsified. It will be thick.
Peel carrots, broccoli stems and jicama, then shred using the grater attachment to the food processor.
Add these vegetables and the lemon juice to the kale. Toss salad until the dressing coats it.
Serve immediately, sprinkled with almonds and cilantro leaves. Throw on some pomegranate seeds if they are in season.