Kale Salad

Kale is one of the most concentrated micronutrient vegetables full of vitamins, minerals and antioxidants. Because of its texture and strong flavor, it is sometimes difficult to eat it raw. But if the very finely chopped leaves are mixed with the lemon dressing, the flavor will be much softer and the result will be a wonderful salad.


Yields10 ServingsPrep Time20 minsDifficultyBeginner

Ingredients

 8 leaves curly kale, de-stemmed and finely chopped
 2 medium carrots, grated
 1 small zucchini, grated
 ¼ cup raw sunflower seeds
 ¼ cup sliced almonds
 ¼ cup fresh blueberries
 ¼ cup dried cranberries
 ¼ cup lemon juice
 1 tbsp honey, agave, or maple syrup
 ¼ tsp salt

Instructions

1

Combine all vegetables, seeds, almonds, and cranberries and mix gently.

2

Prepare the dressing by combining lemon juice, honey and salt.

3

Mix the dressing with the salad.

4

Add the blueberries.

5

You can either serve it immediately or allow it to stand for 30 minutes to allow the dressing to marinate.

Nutrition Facts

Serving Size 1 cup

Servings 10


Amount Per Serving
Calories 74
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 157mg7%
Total Carbohydrate 12.6g5%
Dietary Fiber 2.2g9%
Sugars 3.6g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 leaves curly kale, de-stemmed and finely chopped
 2 medium carrots, grated
 1 small zucchini, grated
 ¼ cup raw sunflower seeds
 ¼ cup sliced almonds
 ¼ cup fresh blueberries
 ¼ cup dried cranberries
 ¼ cup lemon juice
 1 tbsp honey, agave, or maple syrup
 ¼ tsp salt

Directions

1

Combine all vegetables, seeds, almonds, and cranberries and mix gently.

2

Prepare the dressing by combining lemon juice, honey and salt.

3

Mix the dressing with the salad.

4

Add the blueberries.

5

You can either serve it immediately or allow it to stand for 30 minutes to allow the dressing to marinate.

Kale Salad
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