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PFY Eats: Julie Gurevich’s Cool Kale Salad

It’s hot today! Cool yourself off with a fresh and seasonal kale salad. Julie Gurevich, popular PFY teacher and Teacher Training co-leader swears by this recipe. “I’ve been a vegetarian all my life, so salads are a staple in my diet,” she says. “This one is so great. I eat it all of the time!”

You can meet Julie at the PFY teacher training Q&A. You’ll get to take a class with her, and ask her questions–about food or anything else–afterward. RSVP here for the next one in Chatham (Saturday, September 19th @ 11:00 AM)

Or you can get to eating. If you need more kale salad ideas, check out this awesome blog post from The Dish Plated, 10 Best Kale Salads (Seriously). We highly recommend the Roasted Cesar.

Julie’s Favorite Shredded Kale Salad with Tomatoes, Olives and Feta

8-10 large kale leaves (or 15 leaves of pre-chopped kale)
2 tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1/4 tsp sea salt and fresh ground pepper
1 tsp mustard
Pinch of red pepper flakes
3 ounces of feta (Julie likes sheep’s milk feta)
few handfuls of baby tomatoes cut in half
1/3 cup chopped olives (kalamata or other favorite)

Pull or cut the kale away from the stems if needed. Work in batches and slice leaves into thin ribbons. Put the kale in a large salad bowl. Drizzle in 1 tbsp of the oil, salt and pepper. Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and toss again. Add more of any ingredient according to taste.

Serves 1 (maybe 2)

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