Sometimes ya just want a bowl of greens without much fuss, and here’s one way to do’em up. This salad has the explosive flavors of lemon and fresh garlic in a traditional Greek dressing with oregano and cold-pressed olive oil, a flavor combination used in many Greek dishes.

Very lemony, this dressing has “wake-yourself-up” zest that’s sure to give you a nice “zing” by the time your meal is thru! Makes a great accompaniment to other dishes. Would made a great addition to a raw sandwich. And it will hold up nicely overnight or for a raw pot luck — no need to eat right away.

If you’re still a meat-eater that’s looking just to add-add-add as many live goodies to your diet as possible while still enjoying your carnivorous ways… this salad will be great with grilled chicken or a simple steak. (And I guarantee you’re not gonna hear that very often on the websites of most raw vegan enthusiasts.)

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Recipe for: Chopped Kale Salad “A La Grecque” (Greek-Style)

A Simple, No Fuss, Super-Quick Recipe

If you don’t care for strong lemony flavors, you can always start out with half the amount of lemon and take it from there.

Also, be careful with the oregano… it quickly becomes bitter if you use too much, or you have a rancid herb that’s hung out too long in your cupboard. Best: use fresh (three times the measurement for fresh herb as compared to dried).

• 4 cups of kale, chopped fine (leaves only, not the stem)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 4 tablespoons cold-pressed olive oil
• 1/8 teaspoon dried Greek oregano
• 1/4 teaspoon quality natural salt, such as Himalayan Crystal salt
• 1 teaspoon raw cane sugar (or raw honey)
• freshly ground black pepper

Put kale into large bowl. Combine all remaining ingredients and whisk until well-combined. Pour over the greens and toss until very well-combined.

You’re good to go! Eat right away, or let marinate for a bit. Great for raw pot luck, as a side to other raw goodies, or as an accompaniment to a traditional cooked meal. [/private]