Kale Salad
This versatile Kale Salad can be made ahead by messaging the lime juice, salt and olive oil into the chopped leaves. This will keep in the fridge for 2 to 3 days and soften the kale. When you are ready to serve or pack for lunch then be creative and add your favorite ingredients.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 people
- 1 bunch kale cleaned and stems removed and chopped
- 1/2 lime juiced
- 3 tbsp cold pressed extra virgin olive oil
- sea salt to taste
- 1/4 cup sun dried tomatoes diced and soaked in water to soften and drain
- 3 tbsp raw hemp seeds
- 3 tbsp raw pumpkin seeds
- 1/4 cup tart cherries diced
- feta cheese to taste (optional)
- 1/2 avocado diced (optional)
Massage chopped kale with olive oil, sea salt and lime juice. This base salad will keep in the fridge for 2 to 3 days.
Add the seeds, sun dried tomatoes and tart cherries to the salad and toss.
Add the feta cheese and avocado when serving.
This recipe is so versatile that you can substitute lime juice (which is my preference) with lemon juice and use any seeds you have handy such as sunflower seeds or chopped almonds. Also, any kind of dried fruit will work in this recipe but I like tart cherries for their gout fighting benefits.