Kale Salad with Sauerkraut and Mushrooms

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Yield: 4 portions

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Adding mushrooms to the kale salad gives the feeling of fullness we usually expect from a meal, while sauerkraut adds the zing and healthy probiotics to the mix.

 DIRECTIONS

Ingredients:

  • 1 bunch Lacinato kale, de-stemmed and leaves thinly sliced
  • 6 tsp. lemon juice, divided
  • 3/4 tsp. Celtic sea salt (or to taste), divided
  • 1 cup raw sauerkraut
  • ½ sweet yellow pepper, cut into thin strips
  • 1 cup red tomatoes, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • 5 cremini or white button mushrooms, thinly sliced

Marinate the mushrooms in 3 tsp. lemon juice and ¼ tsp. salt for 20 min. Sprinkle ½ tsp. salt over kale, and massage it into the leaves with your hand. Pour the remaining 3 tsp. lemon juice over the kale, and slightly massage again. Let it sit for 5-10 min. Add the rest of the ingredients to the kale, including the mushrooms, and gently stir.