Everybody loves a great salad. This recipe will yield my absolute favorite kale salads, and there are a lot of different variations of kale salad out there. This particular kale salad is the perfect because it is raw, gluten free and vegan. First, Kale is filled with phytonutrients, which suppress inflammation. Secondly, It helps to improve the liver’s detox ability. Thirdly. The colors in this dish will make you smile every time. It’s festive colors also make a great addition to your Thanksgiving and Christmas spreads. I eat this Kale Salad year round because Kale is relatively cheap, and I can use the leftover Kale for juicing. Plus, this kale salad doesn’t require any cooking at all.
Ingredients For Kale Salad:
4 cups of chopped kale
1 cup local strawberries
1/2 cup of olive oil
3 TB of balsamic vinegar
2/3 cups of raw chopped cashews
Instructions For Kale Salad:
Step One: In a large bowl mix the kale and olive oil.
Step Two: Massage the kale for a minute or so, until it becomes bright green and softens. (I learned this trick from my dietitian friend Denise)
Step Three: Stir in the rest ingredients.
Step Four: Serve at room temperature and cold.
Seriously, this salad is perfect as a side with breakfast, lunch or dinner. However, since it is a fruit, a vegetable and nuts it will make a great small plate. Find this recipe and other vegan recipes to add to your collection in my book Vegan Curious.
Are you Vegan Curious? If so, please check out my new book Vegan Curious: Answers, Recipes, and Activities to help you Jumpstart Your Vegan Lifestyle. It goes into the art & science of veganism. Read my personal story and learn my tips, tricks and some of my favorite recipes.
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