Ingredients for Raw kale, tomato and kiwiberry salad
- 3 pieces curly kale
- olive oil
- Sea salt
- 4 tomatoes (I used yellow tomatoes for their sweetness)
- 3 kiwiberries (see steps for alternatives)
Cooking Instructions for making Raw kale, tomato and kiwiberry salad
Wash your kale and remove the leaves from the tough stems. Roughly tear and drizzle over some olive oil (you don’t need much). Sprinkle over some sea salt (again a little goes a long way, so use only a small pinch to your taste)
Using your hands, massage the kale firmly, rubbing and squeezing the kale between your fingers and rubbing the oil and salt into the vegetables. I massages for 8 minutes and could feel the texture of the kale change from rough to very soft.
Cut your tomatoes in half and also your kiwiberries. Here you can see the kiwiberry looks like a normal kiwi inside. Add to the kale and mix.
The salad is ready to eat. Delicious, it is salty and sweet. The kale doesn’t have its normal bitter aftertaste I associate with cooked kale and the texture is smooth and soft after massaging.
Here is a kiwiberry next to a normal kiwi fruit so you can see the different. They are smaller, much sweeter and smooth compared the normal kiwi.
Alternatives to kiwi fruit that would work well in this salad: Blueberries, grapes, chopped apple or pomegranate seeds.
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