Easy Kale Salad

Kale was first cultivated about 2000 BC and was considered a staple of the ancient Greek diet. Unlike so many cultivated plants that have lost their nutritional value from years of genetic manipulation, kale has held remarkably true to its original varieties, making it one of the healthiest leafy greens around. Dark-green leafy veggies are exceptionally high in carotenoids, including zeaxanthin and lutein, which are powerful antioxidants that protect us from disease. The fresher the kale, the better it is. As soon as kale is harvested, it begins to oxidate and lose its potent nutrients. Kale is relatively easy to grow in your backyard; in fact, it’s so hardy that most farmers grow it, and farmers markets carry it year around.


Kale Salad


6 cups chopped kale
3 cups finely sliced Brussels sprouts
2 small avocados, cut into cubes
Juice of 1 large lemon
1/2 teaspoon fleur de sel salt
1/2 cup extra-virgin olive oil
Combine the kale, Brussels sprouts, and avocado in a large salad bowl.

Combine the lemon juice and salt in a small bowl. Slowly add the olive oil while whisking with a fork to emulsify.

Pour the dressing over the salad and toss well to combine before serving.




Tags: , , , / Category: Salads
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