Tangy Kale, Carrot, and Apple Salad
Food cravings can tell us so much about what our bodies need so pay attention to these! Last week was a kale craving kind of a week for me. I couldn't stop thinking about this often-times bitter and chewy green so I gave my body what it was obviously needing by making this refreshing salad.
Are you a kale salad eater? You should be!
There are several reasons kale is great in salads and the most important one is because it is so nutrient packed. Kale is highly anti-inflammatory, it is rich in free radical fighting antioxidants, including quercetin and kaempferol, and it is loaded with vitamin A, C, and bone building K. It contains minerals like copper, potassium, manganese, phosphorus, and iron, it is high in fiber and calcium, and contains three grams of protein per cup.
Who wouldn’t feel great after eating this?
Another reason kale is excellent in salads is because it holds up very well when dressed so leftovers can be stored in the refrigerator for a few days unlike most greens which wilt and need to be tossed. Tomorrows lunch is in the bag when you have leftover kale salad!
Kale is quite filling and because you are fueling your body with an array of nutrients you will feel satisfied but not weighed down and full. Love this! And it is works as a stand alone or when combined with other greens or even grains such as quinoa or brown rice.
A few tips on kale preparation:
Wash and dry your kale if necessary. I use grapefruit seed extract or food grade hydrogen peroxide when I wash greens. Dry well in a salad spinner.
Remove large ribs and chop it up into more bite size pieces.
Season your kale with a little salt to counteract bitterness.
Dress and toss your kale well before prepping the rest of the salad so the kale wilts a bit.
Ingredients: Makes enough for 2 people or 1 large serving.
Enough kale to cover 2 dinner plates or fill a medium size bowl, I used baby kale
1 Granny Smith apple diced
2-3 carrots shredded in a food processor depending on thickness
1/4 cup olive oil
1 tablespoon lemon juice
6-8 drops stevia
2 teaspoons apple cider vinegar
1/4 teaspoon ground ginger
Dash of salt
Chop kale and put in a bowl. Combine dressing ingredients in a jar and shake to combine, adjust ingredients to taste, you might like more olive oil or salt. Pour over kale and toss very well. Shred carrots and dice the apple. Add to dressed kale and toss. Season with salt and a few extra shakes of ginger if you would like as this is the tang (and the wow factor) in the salad! Garnish with chopped walnuts.