Raw Kale Salad with Toasted Nuts

Spinach and broccoli were the sweethearts of the green vegetable world for quite a while. But, there’s a new kid in town, and you need to make some room for him in your fridge.

It’s kale — that shriveled and slightly archaic looking, leafy green veggie all over the market right now. Kale is incredibly nutrient-dense with a long list of powerful health-promoting properties.

Here are three (of like 3,000!) reasons to get more of this glorious green on your plate:

  1. Cancer killer: Kale contains more than 45 different antioxidants, which put up a big fight against cancer. So fill up to promote breast, ovarian, gastric and prostate health.
  2. Beautiful bones: One cup of kale delivers an amazing 1,367 percent of your RDA for vitamin K. This vitamin strengthens bone and is important for bone clotting. Now, here’s the kicker….calorie for calorie kale contains more calcium than milk! Plus, the calcium from kale and other leafy greens is more easily absorbed and utilized in the body.
  3. Delicious detox: Kale is a great source of fiber, aiding in healthy digestion and elimination. Plus, it helps your liver detoxify so you can better clear toxins from your body.

Now that you’ve jumped on the kale train, visit your local market and pick up some kale and a bunch of fresh radishes. Then, make this ridiculously simple salad for dinner tonight. If you have leftovers, don’t worry, it’s even better the next day!

Raw Kale Salad with Toasted Nuts

Serves 4

Ingredients
1 large head kale
1 bunch of radishes, sliced
2 medium carrots, shredded
2 tablespoons extra virgin, olive oil
2 tablespoons lemon juice
½ tablespoon of tamari (San-J brand preferred)
drizzle of toasted sesame oil
pinch of salt to taste
¼ cup hazelnuts or filberts, roughly chopped (any toasted nut or seed of your choice will do!)

Instructions

  1. Wash the kale leaves thoroughly and blot dry with a paper towel. Cut tough middle rib out of each leaf. Stack 3-4 leaves on top of each other, roll longwise and cut into thin strips. Then cut those strips in half.
  2. Place kale in a large bowl and pour in the olive oil, lemon juice and tamari. Massage the greens with your hands until evenly coated, about 5-6 minutes. Get those muscles working! Cover and place in the fridge and let marinate for between 2 hours and over night. This will tenderize the kale. It can be eaten fresh as well. It will be more crunchy, but super delicious!
  3. To toast the hazelnuts heat a medium pan over medium heat. Add the chopped nuts and toast, tossing every 30-45 seconds so they don’t burn. Toast for a total of about 3-5 minutes. They should just start to get some color and become fragrant.
  4. When ready to serve, add in the sliced radishes, shredded carrot and top with the toasted nuts. Enjoy!

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