Reprinted from The Blood Type Diet Website (

Kickin' Kale


The most scrumptious salad, appetizer, entre, or side dish I've ever eaten. Plus, it's great for raw-fooders as none of it is cooked.

  • 1 large bunch of curly kale (organic, of course)
  • 3 small or 2 large lemons
  • 1/2 cup raw, virgin, cold-pressed olive oil
  • 1 teaspoon Celtic or Himalayan sea salt
  • 4 small or 3 large cloves of garlic (peeled)
  • 1/2 to 1 purple onion, sliced very fine
How to make it:
  1. Wash and 'spin' dry the curly kale.
  2. Remove the stems.
  3. Stack the leaves on top of each other and slice them horizontally into fine strips
  4. Place the strips into a glass or porcelain bowl
  5. Juice the lemons to make about 3-4 oz of juice.
  6. Add the 1/2 cup olive oil.
  7. Peel and cut the garlic cloves into chunks.
  8. Put the olive oil, lemon, garlic, and sea salt into the blender or Vita-Mix and combine on high to make a frothy liquid.
  9. Pour 1/2 the liquid over the top of the kale.
  10. Mix well with salad utensils.
  11. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
  12. Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will 'cure' the kale so that it becomes much softer and more edible.
  13. Garnish with as many of the onion slices as you like.