Kale has been a superfood craze for years now, and for good reason! Not only is it a cruciferous vegetable which is great for helping your body detox, but it’s also a great source of vitamins and minerals. Just one cup of raw kale has more than the recommended daily allowance of vitamins A, C, and K. It’s also contains B6, calcium, potassium, copper, and manganese.
This salad is easy to make and keeps well in the fridge for a couple of days!
This recipe was written for Mother Earth Food as a pairing to my Silky Smooth Butternut Squash Soup. It's the perfect soup & salad combo for this time of year!
Lemony Kale Salad
5 minutes
4 servings
Ingredients
1 bunch of kale (stems removed* & roughly chopped)
3 tbsp extra virgin olive oil
2 tbsp freshly-squeezed lemon juice
Pinch of sea salt
1 avocado, scooped in large chunks
1 carrot, cut into bite sized strips
⅓ cup of chickpeas, sunflower seeds, slivered almonds, or hemp hearts
Directions
Add the kale, olive oil, lemon juice, and sea salt to a large mixing bowl and massage together for a couple of minutes to soften the kale.
Add remaining ingredients and toss.
Serve!
Notes
*Kale Stems ~ I like to keep the stems and use them later! Typically I’ll chop them up and sautee them with onions in my next meal ~ soup, pasta, stir-fry, topping for a a baked sweet potato ~ pretty much anything savory.
*Leftovers ~ I like how hearty kale is. It’s the one salad that keeps in the fridge for a couple days. It does get a bit softer, but I like that!
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