Kale Salad

It’s good to mix up your rotation of fruits and vegetables, so I limit this to the weekdays, but I honestly could have it everyday.

The odd thing, is that I used to despise the taste of nutritional yeast, apple cider vinegar, and dulse, but now I can’t get enough. For those battling yeast overgrowth, please skip the nutritional yeast. I don’t add it that often. It adds a nice cheesy flavor, and thicker texture so I’ll occasionally add it in.

2 tablespoons of nutritional yeast has almost all the B12 you need for the day, as well as 8 grams of protein.

Dulse is a sea vegetable, and provides much needed iodine for balancing the thyroid, and warding off many kind of cancer. It’s also high in B vitamins and iron.

Apple cider vinegar is great for digestion, which in return regulates weight naturally.

I also add sprouted nuts and seeds for protein, fiber and minerals. It’s important to soak, or sprout, nuts and seeds to remove the digestive inhibitors. Lowering inflammation, and keeping disease, wrinkles and accelerated aging at bay is all about DIGESTION! Many markets now carry prepackaged, organic nuts and seeds if you don’t want to do it yourself.

Kale is obviously the superhero of the greens. It’s packed with iron, vitamin A, vitamin C, vitamin K and calcium.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale is a cruciferous vegetable so it also provides cancer protection and helps lower cholesterol.

Sooooo, bottom line is, not only does this salad taste great, it promotes healthy digestion, fights disease, and is full of protein, fiber, healthy fats, iron, B vitamins, and tons of other vitamins and minerals.

There is a decent amount of fat in this salad (avocado, olive oil, nuts and seeds), but please don’t be afraid of HEALTHY fat! It’s our brain’s best friend. It’s great for our hearts. And for those of us motivated by vanity, it makes our skin look great!

Print Recipe

Kale Salad

Course: Appetizer, Main Course, Side Dish

Ingredients

• 1 head of kale
• 1-3 tsp lemon juice
• 2-4 tsp apple cider vinegar
• celtic sea salt to taste (a few pinches)
• 1 tbsp olive oil (optional)
• 1/2 medium avocado
• 2 handfuls of sprouts - any kind you like
• 1 handful of sprouted nuts and seeds of your choice
• 1 handful of dried cranberries, or dried tart cherries

Instructions

• Take the Kale stems, one-by-one, and strip the leaves off the thick spine stem by hand. Wash well!
• Drizzle lemon juice, apple cider vinegar, and olive oil. Sprinkle with salt and massage the ingredients in for about 2 minutes.
• Scoop out the avocado and massage it in with your hands until well combined so the avocado becomes part of the dressing.
• Add the sprouts.
• Sprinkle the dulse and nutritional yeast and mix until well combined.
• Add seeds, nuts and cranberries, or tart cherries.
• Enjoy regularly!