Let’s talk about kale today – Gwyneth Paltrow wants to marry it and nutritionists cannot subscribe it enough. Both with a very good reason for it.
One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion with its great fiber content. It’s also filled with so many nutrients, vitamin A, K and C, folate, iron and magnesium. Kale is incredibly high in calcium, so all you dairy-intolerant, you need to be best friends with this leafy. Kale is best consumed raw, especially for this recipe, so it’s important to buy good organic kale. You don’t want to be putting nasties in your body.
Making a delicious massaged kale salad is very easy. The acid from the lemon juice and the salt help to break down the fibre of the vegetable, transforming tough, bitter leaves into a delicious, sweeter, softer and more easily digestible salad.
Once prepared the kale leaves keep well in a sealed container in the fridge, for amazingly up to one week. Just take out those leaves you need for a meal, add your favourite salad additions (see our suggestions below), and you are good to go.
Winter Super Green Kale Salad
Ingredients
- 1/2 Bunch Kale
- 4 Tbsp Olive Oil Or flaxseed oil
- 1 Lemon Juiced
- 1 Tbsp Apple Cider Vinegar
- 1 Tsp Sea Salt Himalayan
- 1 Cup Broccoli Cut into small florets
- 1 Avocado Chopped into small pieces
- 1/3 Cup Parsley Finely chopped
- 1/2 Cup Almonds Activated, or pecans, pepitas or walnuts
- 1/4 Cup Dried Sour Cherries
Instructions
- Cut the stems away, rip the leaves into small pieces, and then using your hands massage the kale quite firmly with the olive oil, lemon juice, apple cider vinegar and salt for a couple of minutes. Set it aside to soften for at least 20 minutes. The leaves will also turn a beautiful, vibrant green during this time.
- Blanch the broccoli pieces in boiling water for 3 minutes, drain, refresh in cold water and leave aside in a colander to cool.
- Toss the kale leaves with the broccoli, avocado, parsley, almonds and cherries. Check for seasoning and serve.
Notes
* Serve with your favourite style of eggs for a healthy and delicious breakfast.
* Try dried goji berries or cranberries instead of sour cherries.
* Add more veggies: sprouts of any variety, grated beetroot or carrot, steamed green beans, finely shredded red cabbage or fennel, roasted pumpkin or sweet potato pieces, finely sliced red capsicum, or halved cherry tomatoes.
* Toss through 1 cup cooked quinoa, lentils or farro.
* Crumble over some soft goat's cheese.
* Add some crisp pieces of organic bacon.
* Cut a sheet of toasted nori with scissors into matchsticks and mix through the salad.
* When in-season add some fresh fruit, such as pomegranate seeds, green or red grapes or cherries.
