Recipe: Kale Ceviche

Kale ceviche

Serves 6

4 stalks kale, stems removed and leaves chopped into medium shreds

2 scallions, roots removed and the white sections chopped

1 watermelon radish, peeled, thinly sliced and quartered

2 carrots, peeled and thinly sliced

Juice of 1 lemon

1 tablespoon olive oil

Soy sauce to taste

Freshly ground pepper to taste

n Mix together all of the ingredients and serve. You can use any colorful combination of vegetables in addition to or instead of the kale, including exotic and robust dark greens such as mizuna, Chinese cabbage, baby beet, and baby turnip greens. This salad gets more delicious if left to marinate for 10 to 15 minutes.

— Recipe from "Come to the Table: The Slow Food Way of Living"

Per serving: 60 calories, 2 g protein, 8 g carbohydrates, 2.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 3 g fiber. Calories from fat: 25.

— Staff analysis