Weekend Glow Kale Salad

Weekend Glow Kale Salad

When I started using these simple tricks, my kale salads went from bitter and hard to swallow to mind-blowing delicious!

Kale is said to be a ‘beauty’ vegetable because it improves skin tone, complexion, and gives you a great glow.

It’s also just as beautiful for your insides too!

 

sooo

 

 

My 3 tips for preparing raw kale:

1. Remove the stems when you plan on eating it raw (and some people remove the stems for cooking too-it’s personal preference). The stems are the bitter part of the plant. I used to always use the stems and wonder why my kale salads tasted ridiculously bitter. Now I just use the leaves and it always turns out wonderful to the palate.

2. Massage the dressing into the leaves and let it ‘marinate’ for at least 10-15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves which is especially important if you are using the curly variety. You don’t want it scratching your throat!

3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale as it is less bitter.

When I started using these simple tricks, my kale salads went from bitter and hard to swallow to mind-blowing delicious!

 

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Kale is said to be a ‘beauty’ vegetable because it improves skin tone, complexion, and gives you a great glow.

 

INGREDIENTS:



1/2 large head of kale (about 4-6 cups)
1 cup finely chopped red onion
1/2 red bell pepper
1/2-3/4 cup chopped carrot (2 small carrots)
1 English cucumber (2 cups chopped halves)
1 avocado, chopped
1 & 1/4 cup chopped grape tomatoes (or other variety)
1/2 cup mixed raisins and Goji berries
1/4 cup hemp seed
1/3 cup chopped walnuts
Dressing: 1 batch of Lightened Up tahini-Lemon Dressing (<—click for recipe)
Your desired fresh or dried herbs

 

INSTRUCTIONS:


  • Step 1

Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

 

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  • Step 2

Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

 

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  • Step 3

Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

 

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  • Step 4

Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

 

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  • Step 5

Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

 

 

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I picked up some Goji Berries at Bulk Barn for some extra superfood power. Goji berries are very high in Vitamin C and antioxidants. I forgot how much I LOVE Goji berries! They are like an earthier and less sweet raisin. At first I wasn’t a big fan of them, but once I got used to the taste I fell in love with them.

 

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