Kali Bowl Pt. II
~1/4 cup Spanish onion, diced
~1 large lemon, juiced
~3-4 kale leaves, finely chopped (very, very, small)
~1-3 radish, shredded
~1 large carrot, shredded
~1 large tomato, diced
~1 medium cucumber, skinned (optional), diced
~1/3 clove garlic, minced
~1/4-1/2 cup Spanish olives, chopped
~1 cup greens of your choice! (spinach, kale, chard, sugar loaf, cabbage, etc.), finely chopped
~1 cup fresh corn (cut straight off the cob, no cooking required)
~Sea salt or Himalayan salt to taste
~2-4 teaspoons olive oil
1) Grab a large glass bowl. Add the onion, lemon juice, and a light sprinkle of salt over the onions. Mix everything together, and let them sit. This step will keep your onion from tasting too aggressive or strong. The lemon juice will break it down making it a more enjoyable experience for you tastebuds and belly.
2) As you chop your veggies add them in one at a time. In layers. Give each layer of veggies a lil dash of salt for flavour. Don’t worry about mixing everything together until the end. Once you finish with all the vegetables you can place this salad in the fridge for dinner later in the day.
3) When you are ready to eat mix all your ingredients together. Before serving drizzle a little bit of olive oil over the salad. Mix well. Then serve! I like to wait to add olive oil until I am ready to serve the salad instead of adding it before storing it in the fridge. Better texture & taste to the salad. Also when you add oil at the end it allows you to add more or less oil depending on your eating partners preferences.