recipe and image via All Things Littleput
1 bunch Kale
just a smidge Olive oil
1 TB Apple Cider Vinegar
lots of Fresh Raspberries
1/4 cup Red Onion, finely chopped
1/3 cup Flax or sunflower seeds
1 cup diced Jicama or apple
Salt and Pepper, to taste
Optional: crumbled gorgonzola cheese, 1/3 cup
1. Remove the stems from the kale, wash well and cut into bite-sized pieces. Place in a large bowl and add just enough olive oil to lightly coat the leaves.
2. Massage the olive oil into the leaves (you can add the salt now too) until the kale feels soft and turns a dark green.
3. Mix in all the ingredients except the raspberries and stir. Sprinkle LIBERALLY with raspberries and add pepper to taste.
4. Let it sit for approx 15 minutes before serving.