Kale Salad

Kale Salad

Easy | 45 MIN | 4 Servings

The key to making a kale salad tasty is to make sure the greens are stemmed and sliced finely, then allowing it to marinate for a bit. It’s the most delicious if it’s made the day before and allowed to marinate in the dressing. Kale is touted as having risk-lowering benefits for several different types of cancer, it supports the body’s detoxification system, and is said to have cholesterol-lowering properties also.

Kale is also a great source of calcium, magnesium, and other trace minerals, vitamin A, vitamin K, and folate along with many other nutrients. However, with all of these benefits, eating too much kale can cause thyroid issues. There are many other greens, just as delicious and nutritious for you to include in your diet so plan to rotate your greens.

I like combining kale with nuts or seeds – especially almonds or sesame seeds which, like kale, are also high in calcium giving me a great mineral-rich, nutrient dense salad

Ingredients

  • 2 bunches Lacinato kale, stems removed, cut chiffonade – about ⅛”
  • 2 tablespoons organic olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt or Himalayan salt
  • 1 carrot, grated or sliced in fine matchsticks
  • 1 apple or pear, sliced into fine matchsticks, and dressed with lemon juice
  • 1 parsnip, peeled and grated – don’t like parsnips? Add another carrot
  • A handful of toasted nuts: either almonds, walnuts, or pecans, chopped

Dressing

  • ¼ cup organic raspberry, black cherry, or pomegranate balsamic vinegar *
  • Zest of 1 lemon
  • Lemon juice to taste
  • 3 tablespoons olive oil

* Gluten-free: please note if you are gluten-free make sure to use gluten-free vinegar. Many of the flavored balsamic vinegars are not gluten-free. If necessary replace the fruit vinegar with gluten-free balsamic vinegar.

Directions

  • Remove thick stems from the kale (see sidebar notes)
  • Place cut kale in a bowl
  • Add the olive oil, apple cider vinegar, and sea salt.
  • Massage the mixture into the kale for a few minutes until the kale starts to wilt, feel a bit wet and turn dark green
  • Let the kale sit for at least 30 minutes however, the longer the better. I usually let it rest for an hour or so.
  • Add these to the kale once prepped
  • Add carrot, apple or pear, and parsnip to the kale once prepped.
  • Add nuts
  • Toss with the dressing
  • Allow to sit for several hours, but this is even better the next day

Source

Adapted from a Vegetarian Times recipe

Print Friendly and PDF