Kale Crunch Salad

Kale Crunch Salad

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Yes, I know that Kale has become the “it” vegetable of the last couple of years. But who can blame this uber-healthy vegetable with all its phytonutrients, health benefits and satisfying crunch. Not only is it a nutrient rich powerhouse, it’s also low in calories and high in fiber…. The perfect solution to keep you both full and regular.  It’s a win win situation for us all!
 Just one cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K and sulphur-containing nutrients. 

Great to eat as a salad for lunch or steam for dinner, this dark green superfood will satiate even the most ravenous pallets.  A kale lover myself, I concocted this quick and easy recipe for anyone who has 15 minutes to play in the kitchen. Prepare the whole kale stock and save the rest for a mid day snack or pack it up for tomorrow’s lunch. Check it out below!

Ingredients:
-1 bunch of organic curly kale
-1 bunch of red radishes
-1 avocado
-1 handful of walnuts
-1 handful of sunflower seeds
-½ cup of olive oil
-¾ cup of apple cider vinegar
-1 tbsp. of agave
-Salt and pepper to taste

First remove the leaves from the kale stems and soak them in water. Most organic curly kale has little bugs, which look like dirt, hiding within the leaves. Not to worry, this is a good thing! It just means it hasn’t been sprayed with toxic pesticides. By soaking the kale for 5 minutes the bugs will easily come off.  While the kale is soaking, wash and slice the radishes. In a small bowl, combine the olive oil, apple cider vinegar, agave, and salt and pepper to taste. Then, take the kale, place it in a strainer and rinse the kale one more time. Using a clean hand towel or paper towel, dry the kale. Place the dry kale into a large bowl, and add the sliced radishes, walnuts and sunflower seeds. Then pour the dressing and toss the salad. Cut the avocado in half, take out the seed and slice the inside flesh both horizontally and vertically, so that when you scoop it out and it will become cube-sized pieces.  First serve the salad in medium bowl and then add the avocado on top as a delicious and edible garnish.  Sit back, relax and enjoy this scrumptious and crunchy delight! Both your body and mind will thank you!

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