I like to switch up my foods from season to season. In the winter I eat a lot of squash, in the summer a lot of berries, and in the fall I cannot get enough apples. However, one thing stays consistent—my favorite kale salad recipe.
It’s fairly basic, but each ingredient is carefully chosen for its nutritional qualities, as well as how it tastes with the rest of the foods! The base of the salad is, of course, my favorite superfood kale. This recipe calls for one small bunch of kale, washed, dried, and ripped into smaller pieces. Kale is low in calories, very high in fiber, with absolutely zero grams of fat (not to mention the countless vitamins in it, like vitamins a, c, k, and lots of iron). Then add in a handful shredded broccoli and carrots, in order to get in your daily vegetables.
- 1 small bunch of kale
- Olive juice
- Lemon juice
- Mrs. Dash Original Seasoning
- Mixed Nuts
- Dried Cranberries
Before adding in any more dry ingredients, you’re going to want to put in the dressing so that the rest of the ingredients don’t get too soggy. The dressing is made of equal parts olive and lemon juice, with a shake of Mrs. Dash Original and garlic blend seasonings. Massage the dressing into the kale well; this not only helps to evenly coat the salad, but also breaks down the bitter compounds in kale and makes it taste better.
Finally, add in the toppings depending on how much you want in your salad. I usually sprinkle dried cranberries, put a scoop of avocado on the top, and add in whatever nuts I have handy (like pecans or almonds) for a protein boost. In the end, this makes two small salads or one huge salad, so break it up depending on how hungry you are.
My favorite thing about this recipe is that, no matter the time of year, you can switch up the salad to reflect what foods are in season. In the fall I like to throw some butternut squash on top, and in the summer raspberries are an incredible edition. Let me know your favorite things to top my favorite salad with in the comments below, and I’ll try them out!