Ahhhh…….. Fresh Kale Salad. Nothing quite like it and it’s so versatile! When most people think of Kale, they associate it with the pretty green “leaf” on their plate when they’ve ordered an entree from a restaurant. That’s now in the past. Kale has come a long way from just entree decor, and is now seen on many plates as salad, or Kale Chips. Here’s the scoop on Kale: It’s loaded full of antioxidants, vitamins, and very high in vitamin K, vitamin C, and rich in Beta Carotene as well as Calcium. Kale has been linked to helping inflammation and has cancer preventive benefits, as well as provide cardiovascular support and has a high level of detox-activating isothiocyanates. Sound good? Let’s get down to the best part…. The Salad!
3-4 Bunches of Organic Kale OR 1 Bag Organic Chopped Kale
1-2 Fresh Organic Lemons
Organic Olive Oil
Organic Red, Yellow, Orange Peppers, chopped
Organic Onion, chopped
Greek or Black Olives, chopped
Sunflower Seeds
Garlic
Take your chopped Kale ***Stems removed*** and place in a large bowl. Squeeze fresh lemon juice over the Kale and “massage” the leaves for about 5-6 min or until dark green in color and “wilted”. Drizzle with a very small amount of olive oil, and I mean VERY small amount as you don’t want your salad to be soupy. Add chopped peppers, onions, olives, sunflower seeds & garlic. Mix well and refrigerate for several hours. It is BEST when it has sat overnight, but chill at least a few hours before serving.
Voila! Bon Appetit!
Organic Sport Chic 