Friday, August 3, 2012

Kale Salad

A few days ago my friend Dina and I were hanging out at her place, and the power happened to go out. So for dinner we made a kale salad, and to be honest I had forgotten how such simple ingredients can have such great results. Kale, cucumbers, tomatos, and onions, when tossed together with olive oil and Apple Cider vinegar lead to amazing results! Kale can be one of those vegetables that doesn't look the most enticing to eat raw, but massaging it in dressing for a couple minutes helps break it down so it's a bit easier to chew.

Kale's absolutely one of my favorite vegetables. It's a nutritional superstar, unusually high in fiber, and the bulk helps fill you up for few calories. It's a fantastic source of beta-carotene, has loads of antioxidants, and can help battle cancer and heart disease. It's also a great vegan source of absorbable calcium, and contains vitamin C, folic acid, B6, manganese, and potassium.

This recipe is super flexible and you can add whatever veggies you have or want. Lemon or lime juice is a good sub for the vinegar if you prefer, and you can try playing around with different types of oils for a different taste(Macadamia nut oil and lime juice is one of my favorite combinations).

Kale Salad

2 cups (packed) kale, chopped into smaller pieces
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tsp steak seasoning
pepper to taste


Put the kale into a large bowl, then drizzle in olive oil, ACV, salt and pepper. Massage for about 5 minutes(or until kale wilts).

Toss with tomatoes, cucumber, and any additional veggies you like!

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