Kale Salad

Kale Salad

I think I just might be addicted to this salad. Yep, it’s true. The taste and textures are perfect. I have been making this salad for quite a few years and I never tire of it. Never. I have brought this to quite a few social gatherings and always get asked for the recipe. Always. That is a testament to the integrity of this salad! Kale is quite amazing as a nutritional powerhouse. It contains vitamins, minerals, and antioxidants – all contributing to the health of our cells. I watched an interview with Dr. Caldwell Esselstyn about preventing and reversing heart disease. He recommends eating kale each and every day for the health of our blood vessels. Pretty powerful. I am following his advice…especially with this salad!

Kale Salad 3


Kale Salad 4

1 – 2 bunches of Kale, any variety
3/4 teaspoon coarse kosher salt
1/4 cup finely diced red onion or shallot
1/2 cup dried cranberries
3/4 cup small-diced apple
1/3 cup toasted sunflower seeds
1/4 cup apple juice concentrate (let thaw and then measure)
2 tablespoons red wine vinegar
1/2 teaspoon stevia or sugar

Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green. The texture of the kale will soften a bit as the salt draws out some moisture.

Toss in the red onions, dried cranberries, apples, and sunflower seeds. In a small bowl, whisk together the apple juice concentrate, vinegar and stevia. Pour over the salad and toss. Devour!

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