Kale Salad
Why there is so much talk about kale:
A great anti-inflammatory,.
High in calcium and vitamins A, K and C
Loaded with fiber
Lots of phytochemicals, cholorphyll, micronutrients and folate
Strengthens the immune system.
Clears congestion.
Use 4 cups of kale, the leaves pulled off of the spines and then rinsed. Roll the kale and slice into thin strips. I like to use a combination of the long hardier kale (Dinosaur or Lacinato, Red or Green) and the baby kale leaves that you can get in big amounts in those plastic containers. If you can get to a farmers market on the weekend, or get vegetables delivered from a farmer’s CSA, that would be ideal! Take whatever organic kale they’ve got!
Place kale in large bowl.
Make a vinaigrette or use a store bought one that has no soybean oil and no ingredients that are not real foods.
Add the vinaigrette to the kale and with clean hands, massage the kale.
Add any or all of the following, plus whatever other vegetables and herbs you love:
chopped tomatoes
red pepper
carrots, grated
sliced mushrooms (mushrooms are shockingly good for you!)
red onion or green onion
black olives
nuts
fennel
pomegranate seeds
cilantro (so good for detoxifying)
Let the kale salad marinate for several hours or overnight. It stays good in the fridge for several days. It doesn’t get soggy like other salads, so make lots.
I like to add avocado right before I eat it.
