Kale Salad #glutenfree #caseinfree


At first I was afraid, I was petrified…

But now I just love a kale salad!  And my husband will eat it, too. 🙂  I just needed a little tutorial on how to prepare it.

Tear the fringe off the edges of the kale and discard (or compost) the stems.  Rinse well.  I then soak it in vinegar and water for about 15 minutes and rinse again.  Dry.  Toss with high-quality extra virgin olive oil.  Then add the goodies.

I like to add balsamic vinegar, flaxseed oil (great source of omega-3 fatty acid), Greek Kalamata olive slices (superfood suggested to help prevent breast cancer), sundried tomatoes (make sure not processed in a facility with wheat), organic celery (anti-inflammatory health benefits), walnuts, and almonds (make sure the nuts are not processed in a facility with wheat).

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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