Powerhouse Kale Salad

Chock full of vitamins and antioxidants, not to mention calcium, kale is one serious nutritional powerhouse. This bright and invigorating salad uses strawberries and apples for sweetness and color, to balance the bitterness of the kale. The pumpkin seeds can be toasted for a heartier crunch. Ready-in-a-pinch, you can toss this together as a nice side salad or as light meal.

Ingredients

  • 2 bunches kale (washed, de-stemmed, and cut into small pieces)
  • 15 strawberries (organic, washed, and cut into thirds)
  • 1 apple (organic, diced)
  • 1 medium carrot (julienned)
  • 1 handful pumpkin seeds (seasoned with Himalayan pink salt*)

{vinaigrette}

  • 1/4 cup extra-virgin olive oil
  • 1 shallot (minced)
  • 2 lemons

Instructions

Combine all dry salad ingredients in a large bowl. In a separate bowl, whisk together olive oil, minced shallot, and the juice of 2 lemons. Salt and pepper vinaigrette to taste before dressing salad. Makes 4–6 servings.

*If not available, any sea salt will do.

Recipe courtesy of Gigi Dillar Bizar. 

 

 

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