Green Juice – Deconstructed (Kale Salad)


Green juice saved my life. Literally. I am committed to consuming green juice every day. That commitment includes one head of kale (about 0.8 to 1 lb) and other vegetables. With a desire to give my body a quick cleanse, I decided instead of juicing, I would “deconstruct” the recipe and eat all my juice ingredients including the fiber. The discovery? I am sated all day long and have no cravings for anything else. Warning: This is REAL slow food. Mealtime takes a bit longer because every bite must be chewed. Take the time to relax and enjoy the moment.

1 head of kale, about 8-10 leaves, 0.8-1 pound
2 bell peppers (red, orange and/or yellow), cored, seeded or 2 carrots
1 fruit (apple, pear, mango) sliced into thin strips
1/4 cup pumpkin seeds, sunflower seeds or chopped walnuts
OPTIONAL: 2-4 tablespoons black olives, 2-4 oz baked tofu cut in small cubes
OPTIONAL: 1/4 finely chopped Vidalia or red onion

Dressing: 1/4 cup balsamic or apple cider vinegar or juice of one lemon

I use a food processor, but everything can be chopped by hand. Using the crescent blade, process the kale (stalks and all), celery (with the leaves), carrots/peppers and onions (if using). Place in a very large salad bowl, pour in the dressing and knead the leaves with your hands for a few minutes. This will soften the kale. Add in the remaining ingredients. Toss and serve. I eat the entire salad in one day, 1/2 for lunch and the other 1/2 for dinner. But it can serve 2-3 as a main dish or 4-6 as a side salad.


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