This post was contributed by a community member. The views expressed here are the author's own.

Arts & Entertainment

Watch: Eat Raw, Starting With Kale Salad

Mary Ellen Carrol takes us through the basics of kale salad.

Green is big these days. Building, consuming, disposing—you name it and we are all finding an alternative that is more "green."

More and more people are realizing that what is taken into our bodies is what we become. As active post-boomers demand more from their lives, we choose more carefully the fuels we provide our bodies.

Pacifican Mary Ellen Carrol is one of those who pushes and trains herself to achieve goals that stretch her physical capabilities.

Find out what's happening in Pacificawith free, real-time updates from Patch.

Once she was introduced to the joys of kale salad, it became an obsession. The perfect balance of intense nutrition with the decadence of Cali-fresh produce and the universal play of lemon off of extra virgin olive oil provide a truly satisfying dish.

Now, Carrol said,"I am not a cook at all, and this is not a cooked dish. I love that this is a raw dish and I am eating something so incredibly healthy that I can grow or find locally grown ingredients close to home."

Find out what's happening in Pacificawith free, real-time updates from Patch.

All the produce Carrol uses in the above video was grown in Pacifica or purchased at the at Rockaway Beach.

Not only is her salad a raw food but it is gluten-free and perfectly balanced, nutritionally speaking. 

Kale is naturally the key ingredient, but Carrol said, "The lemon and salt bring out the kale taste. The other crucial ingredient is the avocado. Gotta have some fat with all that green. The olive oil, parmesan and tomatoes round it out." 

Incredibly busy as a mom, athlete, surfer, yogini, public servant and crazy chihuahua rescue lady, Carrol is a testament to what eating foods like this salad can do for you.

Next week I share 's gluten-free sandwich roll recipe.

Kale Salad

Ingredients:

-1 bunch kale

-1 lemon

-Extra virgin olive oil

-Shredded or shaved hard cheese. Parmesan or asiago are great but any hard cheese works well.

-Tomatoes, chopped or cherry

-Avocado

-Salt, freshly ground pepper and red pepper flakes

Directions:

Chop kale to desired size; some folks like it really fine but others enjoy a more toothsome experience. If you leave it coarser, vigorously toss with the lemon juice and salt to tenderize the kale a bit before adding the other ingredients. 

This is really not a measured recipe; just add the amount of each ingredient that you think you will enjoy and then adjust to taste. I will give a general amount so you can have a starting point.

In a large bowl, toss kale with the olive oil, the juice of one lemon and a generous sprinkle of salt. Add the red and black pepper, tossing well. 

Add the cheese, avocado and tomatoes, and gently toss before serving. This salad is great made ahead of time. Just prepare up to the point you add the cheese, tomato and avocado. Many people say kale salad tastes way better made a day or so before serving.

To follow news about Pacifica and surrounding areas and stay up on local events, visit Pacifica Patch on Facebook and "like" us here. Follow us on Twitter here, too.

Download the movie

Download the movie

Download the movie

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?