Creamy & Crunchy Kale Salad

Creamy & Crunchy Kale Salad

 

Kale is by far the most nutrient dense, healthiest vegetable you can ever eat… Packed with more nutrients than you would get in a large salad, be sure to include it in your diet several times a week.  Here is one of many ways to prepare it.

1 bunch organic curly leaf kale

½ to 1 Tbs. fresh lemon juice

¼ tsp sea salt

2 ripe avocados, mashed

1 garlic cloves, minced

¼ tps cayenne pepper, ground (or to taste)

Additional veggies:

1 tomato, diced

½ red pepper, sliced

¼ red onion, diced

¼ cup slivered almonds or pine nuts

  1. After kale has been washed and dried (best to put it in a salad spinner), strip the kale off the stems. You can do this easily by placing your fingers wrapped around the stem at the bottom and pulling down while stripping off the leaves. Or you can use a knife to cut away the leaves. Chop or shred into small pieces. You can use a food processor for this, not a blender.
  1. Add the salt and lemon to the kale and mix thoroughly for several minutes. The lemon and salt will help to make the kale wilt, making it easier to digest.
  1. Mix the cayenne and garlic with the mashed avocados and add to kale. Massage this mixture thoroughly with the kale using your hand and fingers.  The avocado will begin to stick to the kale and cover completely.
  1. Add remaining vegetables and toss.  Serve at room temperature. This will keep for several days in the refrigerator.
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