Kale Salad

Serves 8-10

This kale salad is amazing and will make a devotee of even the most doubtful kale-avoider you know. It tastes so good that you’d never guess how good it is for you, packed with anti-oxidant rich super foods. The ingredients are available year-round so you never need to wait to enjoy it. I’ve been known to eat it for breakfast. It’s that good.

Dressing:

1/2 cup pure maple syrup

1/2 cup apple cider vinegar

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Place all dressing ingredients together in a glass jar, tightly close the lid and shake until well mixed. Set aside.

Salad Ingredients:

1 large bunch of kale, stems removed and leaves chopped small or sliced into fine chiffonade

16oz frozen shelled edamame (soybeans), thawed

1/4 red onion, thinly sliced

1 cup shredded carrots

1 cup fresh blueberries

1/2 cup sliced almonds

1/2 cup roasted sunflower seeds

  1. Place all salad ingredients together in a large bowl. Pour dressing over and toss gently until everything is evenly coated in dressing.

  2. Cover and refrigerate for at least two hours before serving to allow the flavors to develop and the kale to soften slightly.

Keeps well for several days in the refrigerator.

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Butternut Squash Soup