The first raw vegan restaurant my husband and I went to was 118 Degrees in Costa Mesa. It was fabulous, so we were excited that one opened up near us in Laguna Niguel.
We’ve been to our local 118 Degrees several times, but I haven’t written a post about them yet. We ate there again last week and I want to write a post today, but it’s not going to happen. I’ve got too much to do before I go on vacation tomorrow.
I will, however; share a recipe that was inspired by the delicious Marinated Kale Salad that I enjoyed on my last trip to 118 Degrees. This salad is creamy and delicious and I know you’ll love the bite of the marinated onions in it. And I promise I’ll write a proper restaurant review soon.
Creamy Kale Salad with Marinated Onions
1 head kale, stripped and shredded
½ red onion, sliced very thin
½ jar kalamatta olives, chopped
1 can cannellini beans, rinsed
Place onions in a nonreactive container and pour juice of one lemon over them. Add a pinch of salt and mix well. Allow onions to sit for about half an hour until they are a beautiful deep pink color.
Place kale in a bowl and wet your hands. Sprinkle salt on your hands and then begin rolling the kale back and forth between your palms. Continue doing this for 2 to 4 minutes until the kale becomes soft.
Smash the avocado in a small bowl and pour the juice of one lemon over the top. Mix to combine. Mix the avocado mixture into the kale with your hands massaging it with your fingers. Do this for a count of 100.
Add onions, olives and beans to the kale and mix to combine.
Put salad on plates and drizzle with tahini.