Contributing Monkie G Living Staff Monkies
Published on June 14, 2010
You don’t need to be hard core wheatgrass chugging health nut to enjoy this zesty kale salad with a just a hint of spice. When it comes to dark green salads, I usually just watch other people eat them and look to see if I can find some more exciting and agreeable food to indulge in. When Rod Rotondi came into our studio and made us this kale salad, I was a little hesitant. I slowly sunk my fork into just a small corner leaf, expecting at best for it to be boring and flavorless. Fortunetly I was pleasantly surprised and it was both fresh and delicious, without being overpowering. It hasn’t turned me into a green leaf eater, don’t get me wrong. In fact, I think the last time I had a kale salad was that day. I would certainly eat it again though, it’s just not the first type of dish that comes to mind when I think of what to eat.
Rod Rotondi is an organic raw food chef who own’s Leaf Cuisine, a California based organic raw cafe that has expanded to 3 locations throughout Los Angeles. Just recently their food has made it’s way into Whole Foods and other health food stores in Los Angeles. Their cuisine is obviously a big hit with the health conscious crowd in LA. They feature very simple and fresh fast health food. Their food is not rich and indulgent and generally not bursting with flavorful seasonings or pungent condiments. It is however fresh and light and of course full of plenty of leafs, with just enough flavor to make it pleasantly edible, all while leaving you glowing and satiated and like you did something good for yourself to make up for all the debauchery. The salads are large and colorful and full of live nutrient packed sprouts and the price range is reasonable. Practical, healthy and functional spa type cuisine is how I would describe it.
If you’re like me and need some practical solutions for making nutritious dark bitter greens palatable enough to want to go for seconds, try this recipe! Right now!” – Indulge
Avocado Kale Salad:
1 Head of Kale, De-stemmed
2 Large Tomatoes
Handful of Mung Bean Sprouts
Sea Salt to Taste
Pinch of Cayenne
Instructions Wash the kale (very well). Remove the Kale leaves from the inner stem with your hands or a knife. Place into a large mixing bowl and with your hands rip the kale into small bite size pieces. Scoop out the avocado into the bowl. Juice the lemons into the bowl with a citrus reamer or a fork. Dice the tomatoes and add it to the bowl. Add the sprouts, sea salt and cayenne and then dig your hands in an mush it all up. That’s it. Serve immediately.