My Ayurvedic brothers and sisters may balk at a raw lemony kale salad (though acid in lemons does “cook”) in winter, but how much I love this salad in this season reminds me that we do need to hold food rules more lightly than hard-and-fast. In Ayurveda, winter is the time of warming stews and cooked vegetables, which makes perfect sense. I have found, in my own experimentation of Ayurveda, that tending my constitution with food works best when I enjoy the whole foods I’m drawn to and then use spices to address my constitution.
For all nutritional guidance, each of us is one point on a spectrum for any particular tenet; we will each react a little differently. Ultimately, to find what works for you, when you encounter a guideline that gives you that ping of recognition “this might be good for me!” see how you feel when you really practice it. You might use a food journal to connect what you eat with how you are feeling and reacting. If you are puzzled by the process, happily there is an army of professionals who can help you out (including me).
This salad always bursts with life, color, and nutrition. In this season of sugar, here’s an antidote!
Lemony Kale Salad Recipe
Ingredients
- 1 bunch lacinata kale, sliced thin
- 1/2 orange or red pepper, cubed
- 2 scallions, sliced
- 2 hard-boiled eggs, diced
For the dressing
- Juice of 1/2 lemon (about 1/4 cup)
- 1/2 cup olive oil
- 1 tsp thyme
- 1 small clove garlic
- salt & pepper to taste
Directions
Place all the ingredients for the dressing in a small jar and shake to blend. Place the sliced kale in a bowl, add a few Tbsp of dressing and yes! MASSAGE. Give it a good rub, a good toss. Or, let it sit in the dressing while you do the dishes, draw a bath or otherwise occupy yourself. Then add remaining salad ingredients and the rest of the dressing. Toss and serve.
Enjoy.
Annie
