This classic kale salad is a timeless raw food favorite. It is one of those simple recipes that never goes out of style — fresh, crunchy, nourishing, and full of Nordic winter flavors.
Kale has two beautiful seasons here in the North: during winter, when the frost arrives and naturally sweetens the leaves, and again in spring, when the first tender shoots appear.
Ingredients (Serves 2)
130 g Kale, Juice from ½ lemon, ¼ tsp flaky sea salt, 130 g apple, 25 g dried cranberries and 70 g halved hazelnuts
How to Prepare the Kale Salad
Start by washing the kale thoroughly. Remove the thick stem running through the centre of each leaf, then finely slice the kale.
Add the lemon juice and flaky sea salt. Rinse your hands in cold water before gently massaging the kale with the lemon and salt. This helps break down some of the tough fibres in the kale, making it softer and easier to digest.
This process takes a little time and patience — but don’t give up. The result is a wonderfully flavourful salad that is well worth the effort.
Let the salad rest for at least 15 minutes, allowing the lemon juice to soften the leaves even further. The kale can also rest for several hours or overnight, which makes it even more tender and digestible.
Cut the apple into small pieces and mix it into the salad together with the dried cranberries and hazelnuts. Finish by arranging a few cranberries and hazelnuts on top before serving.
This salad is perfect for Christmas dinner and cozy winter gatherings. One of the things I love most about it is how easy it is to make your own with endless combinations of fruits and nuts — raisins, pears, walnuts, oranges, or whatever the season inspires you to use.
Raw Food Nordic 