Super Hero Kale Salad

Everyone loves a super hero.. they swoop in and save the day right?! Well that's exactly what this Kale Salad will do for you! I make kale salads like I would a stir-fry... I think of it like my garbage can and just add whatever is left from my produce to the bowl.  Surprisingly it usually comes out pretty good.... and that's because I know a BIG SECRET that I will share with you here!

Secret: MASSAGE YOUR KALE with a drizzle of olive oil and sea salt before adding any other ingredients to the bowl.  This allows the fibrous leaves of kale to break down, making it easier for you to chew, enjoy, and digest.

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INGREDIENTS:

  • Kale, stems removed
  • Bell Peppers (Red/Orange/Green)
  • Carrots (chopped or shredded)
  • Beans (Black beans or chickpeas)
  • Avocado
  • Squeeze of lemon
  • Dressing: extra-virgin olive oil, sea salt, pepper, and balsamic vinegar, minced garlic

DIRECTIONS:

  1. First wash all ingredients and wash your hands well.  Then, massage Kale as indicated above.  Drizzle olive oil and sea salt over the kale and use your hands to squeeze and scrunch the kale leaves between your fingers.  Then add all ingredients to the bowl and mix thoroughly.
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Blueberry Walnut Arugula Salad

Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow
— Melody Beattie
   This is the perfect summer salad when berries are ripe and in season and your greens are fresh!  Blueberries provide high amounts of anti-inflammatory antioxidants which also give a slightly sweet taste when paired with balsamic vinegar.  The toasted walnuts add for a perfect crunch over a bed of peppery arugula.  Enjoy this summer bite!!  INGREDIENTS:     •    1/4 cup walnuts     •    2 Tbsp Extra-Virgin Olive Oil     •    1-2 Tbsp Balsamic Vinegar     •    2 Large Handfuls Arugula (or Spinach)     •    1/4 Red Onion, sliced thin     •    1 cup blueberries, washed  DIRECTIONS:  Toast walnuts and olive oil over medium heat in a skillet.  While walnuts are roasting (~3 minutes) wash your blueberries and add to a large bowl of arugula (or spinach).  Slice you red onion into thin pieces.  Go back to the skillet and add blueberries and balsamic vinegar and stir another 1 minute.  Serve over the bed of greens and enjoy!

 

This is the perfect summer salad when berries are ripe and in season and your greens are fresh!  Blueberries provide high amounts of anti-inflammatory antioxidants which also give a slightly sweet taste when paired with balsamic vinegar.  The toasted walnuts add for a perfect crunch over a bed of peppery arugula.  Enjoy this summer bite!!

INGREDIENTS:
    •    1/4 cup walnuts
    •    2 Tbsp Extra-Virgin Olive Oil
    •    1-2 Tbsp Balsamic Vinegar
    •    2 Large Handfuls Arugula (or Spinach)
    •    1/4 Red Onion, sliced thin
    •    1 cup blueberries, washed

DIRECTIONS:

Toast walnuts and olive oil over medium heat in a skillet.  While walnuts are roasting (~3 minutes) wash your blueberries and add to a large bowl of arugula (or spinach).  Slice you red onion into thin pieces.  Go back to the skillet and add blueberries and balsamic vinegar and stir another 1 minute.  Serve over the bed of greens and enjoy!

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