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Do you often hear people say things like this?
- “Kale is tough.”
- “Kale tastes bitter.”
- “I know kale is good for me, but I don’t like it.”
Well, I think this simple kale salad recipe will change most of the doubters’ minds. It did for me.
The process of making this simple kale salad includes marinating the chopped kale in lemon juice. Basically, the kale is “cooked” in the lemon juice and, as a result, becomes tender. Add a small amount of dried fruit and toasted nuts, and you’ve got a nutritious, simple salad.
There are definite health benefits that come with eating kale. According to Mind, Body, Green kale is beneficial for your digestion and heart health. It is an anti-inflammatory food that is also high in antioxidants, iron and calcium, as well as vitamins K, A, and C.
So even if you think you don’t like kale, you might like it now. I hope you try this recipe.
Simple Kale Salad
This just might be the salad that changes people's minds about kale.
- 1 large bunch kale preferably organically grown
- 1/4 cup lemon juice (equivalent of 2-3 lemons)
- 1/4 cup olive oil
- Pinch sea salt
- 1/3 cup almonds sliced and toasted
- 1/3 cup dried currants or cranberries unsweetened
Trim the spines from the kale. Finely chop the kale leaves by hand or in a food processor.
Mix lemon juice and oil together.
Pour over kale and stir to coat all leaves.
Cover and refrigerate overnight or for 8-12 hours.
When you are ready to finish assembling your kale salad, slice the almonds and toast them in a dry cast iron skillet until lightly browned. Watch them carefully and allow them time to cool.
Add all remaining ingredients to kale and mix thoroughly.
Refrigerate. The flavors in this kale salad really come together after it sits in the refrigerator for an hour or so. And this salad keeps quite a while in the refrigerator.