Eat your Kale Salad

Many people are hesitant to eat kale but this salad is so delicious you’ll want to say Kale Yeah! Kale is one of the most nutrient dense foods loaded with powerful antioxidants, vitamins C, K and Beta-Carotene. It is high in various cancer fighting substances, helps lower cholesterol and contains lutein and Zeaxanthin, two powerful nutrients that help protect the eyes. Try this recipe and before you know it you’ll be sporting one of those “Eat More Kale” T- shirts.

Kale Salad

Ingredients

2 medium bunches of curly kale washed, de-stemmed and chopped

Dressing

2 Large garlic cloves

¼ cup fresh lemon juice

3 – 4 Tablespoons EVOO

¼ teaspoon salt ( finely ground sea salt is my preference)

¼ teaspoon black pepper

1 -2 handfuls dried cherries and chopped dried apples

Vegan Pecan Parmesan

1 cup pecan halves

1.5 Tablespoons Nutritional yeast

1 Teaspoon Olive Oil

1 teaspoon sea salt

To make the salad:

Place dried, chopped kale in a large bowl.  

Dressing:

Chop garlic to a mince. ( I make a paste with a garlic grater)  Add the lemon, oil, salt and pepper until combined.  Add more salt pepper or any other seasoning you love to adjust to your desired taste.  Pour the dressing onto the kale and massage with hands to mix and coat.  Keep mixing for about a minute coating kale leaves thoroughly.  

Pecan Parmesan:

Using a food processor or blender, (I use a Vita Mix) add pecans and process until they are about pea size.  Add nutritional yeast, oil and salt.  Process again until it’s consistency of a course bread crumb. 

Sprinkle the pecan parmesan over the salad and lightly toss in.  Top with the dried cherries and apples.  Cover and place in fridge for 30 – 60 mins to soften.

This salad makes for great leftovers as it doesn’t get soggy so make extra!

Eat your kale and you are sure to BE healthy, BE vibrant, BE strong!