Hey! A recipe: Kale Salad
Just about all of my patients struggle to get enough plants into their diet - especially in the winter. And getting adequate dark green leafy vegetables is the most difficult I find. To help solve this, I am sharing my absolute favorite kale salad recipe adapted from Cooking Classy. I found this recipe when I literally searched "best kale salad recipe" because I felt a need for green veggies and didn't need to get super creative. Enjoy and please let me know if you liked it as much as I did! Bon Appétit.
Best Kale Salad Ever (as adapted from Cooking Classy)
1/2 C olive oil
2 TBSP lemon juice
2 TBSP apple cider vinegar
2 TBSP maple syrup
1.5 tsp dijon mustard
S/P to taste
1-2 bunches kale (I have used red or green or dino kale... any kale works)
1 large apple, julienned
2 medium carrots, shredded
3/4 c unsalted slivered almonds, cashew pieces or sunflower seeds, toasted (I say use whatever nut you like, toasted to bring out the flavor) *remember toasting a nut is super fast when done on stovetop so watch it closely
1/3 C red onion sliced thin
Dressing: Mix olive oil, lemon juice, ACV, maple and dijon mustard together in a jar with a lid, add salt and pepper as desired. Set aside.
Salad: Remove kale leaves from thick ribs (save those for soup stock!), rinse leaves thoroughly (I like to soak them for a few minutes in a large bowl of water then pull them out first then toss out the water to keep kale clean). Slice kale in ribbons, working in bunches. Watch your fingers!
Pour dressing into bottom of a very large bowl (I use a mixing bowl!), top with kale, apple, carrots, nuts and onions. Toss and enjoy soon. If you choose to store it, you may want to store a bit undressed and add dressing just before eating.
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Dr. Katie is a next-generation natural medicine doctor and proud dog mom living in the mountain west.