Lemon Chili Shredded Salad

Usually the simple things are the most delicious! This salad we made a lot, often with subtle variations with the same base elements: dense crunchy raw kale base (sometimes only kale) with cabbage and broccoli/cauliflower. Sometimes we put grated bread crumbs on top instead of chickpeas… But my personal favorite version is with only Tuscan kale, roasted chickpeas and some canned tuna in olive oil on top.

The magic in this salad is the simple bold elements working together; dense crunchy healthy texture with fresh lemon acidity and a spicy tingle. There are many iterations of it in the images at the bottom of this page for more inspiration.

Feeds 2-4 ppl

INGREDIENTS

2 bunches Tuscan/black kale
1 cup each shredded purple cabbage, white cabbage, broccoli
1 juicy lemon
1/2 tsp pepperoncini
1 tblsp extra virgin olive oil (evoo)
1 can chickpeas
1/3 cup capers
1 can tuna in evoo
1 1/2 tblsp flake salt

PROCESS

• Soak kale in ice cold water for 10 mins

• Drain can of chickpeas and roast in oven with a little bit of evoo and salt for 15 mins/until crispy and tanned

• De-stem kale by ripping the leaf part off the spine going the opposite direction of the veins, then tear the leaves by hand into bite size pieces, put in a salad bowl

• Drizzle evoo all over, add crushed pepperoncini, fresh lemon and massage kale with your hands to help soften the leaves and distribute the seasoning

• Sprinkle salt, add capers and mix gently

• Finish it off by adding the crispy chickpeas and/or tuna on top