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Meatless Monday recipe of the week: Raw Kale and Feta Salad

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Dreading the mounds of food tempting you later this week? If you want to make sure you're taking care of yourself and not just adding to the misery, this salad is for you.

Kick this week of gluttony off right with kale, olive oil, onion, avocado and a bit of feta cheese. You'll inhale a bunch of nutrients, good fats and the feeling of doing something good for your body.

Raw Kale and Feta Salad

1 bunch kale

1 small lemon, juiced

4-5 tablespoons extra virgin olive oil

Pinch course salt

Ground black pepper to taste

1/2 small red onion, slivered

1 ripe avocado, diced

2 small, or one large, ripe tomato (or 1 cup halved cherry tomatoes)

1/2 cup feta cheese (crumbled or cut into small cubes)

1/4 cup toasted sunflower seeds, pumpkin seeds, pine nuts, or walnuts (optional)

Strip the kale from its tough center stem, slice crosswise into narrow, ribbon-y strips, and place it in a medium bowl.

Add the red onion, avocado, and tomato.

Whisk together the lemon juice, oil, and salt. Add a generous grind of coarse black pepper. Pour half of the vinaigrette over the vegetables and toss well to coat. Eyeball the salad and add more vinaigrette as needed. Sprinkle with the feta cheese, and top with the optional toasted seeds or nuts if using.

— Recipe from www.organicvalley.coop

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