Kale is a form of cabbage and is high in beta carotene, vitamin K, C and calcium. It also contains sulforaphane, a chemical with potent anti-cancer properties.
I like to keep a big bowl of Kale Salad in the refrigerator so I always have a healthy option. This recipe lasts around 5 days so it’s worth the initial labor involved. I tend to go to the farmer’s market on Sundays and prepare it same day. Starts off my week right!
1 bunch organic Kale (washed very well, hard stalks removed)
2 organic carrots diced
1 organic apple diced
1 organic red pepper chopped
1/4 cup chopped (any or all) organic parsley, mint, dill
Kale can be chopped fine or pulsed in a food processor. Add all ingredients lemon juice, sea salt and a little olive oil to keep the salad moist but not soaked. I also like to add cucumbers, radish, walnuts or celery to mix it up. For an extra nutritional boost and added flavor try dulse (seaweed) or brewer’s yeast. Add some fresh avocado to an individual serving.
It’s nice to have a pre-made dressing. Make ahead and store in glass container in the fridge. Here is one of my favorites:
1/3 cup tahini
1/3 cup water
juice of a lemon
1/2 tsp ground cumin
pinch of sea salt
Blend all ingredients in a blender or whisk until smooth.