Kale Asazuke Salad by Ichiko Okazaki

Directions:

1. Massage kale leaves with 1/2 tsp of salt and put in a plastic bag. Place the bag in the fridge for 3 hours with a stone or bottle of pop on top as a weight.
2. After the salt and kale have rested in the fridge, take the leaves out and chop them up and put them in a bowl. Add all remaining ingredients to the bowl and toss thoroughly to combine evenly.

Ichiko-san is the proud mother of a 6 year old son, and is also a holistic nutritionist. As a nutritionist, she can give you advice on how to improve daily eating habits and make shopping for food and meal planning easier.

If interested, you can email Ichiko at ichiko.okazaki@gmail.com