Be Joyful today! It is a lovely Sunday to relax, spend time with friends and family and to feel good by jump starting with a healthy diet. I was first introduced to kale while living in California and I have to say that I wasn’t always a huge fan of this hearty, extremely green substance in my salad. I have to admit though that I have grown to love it! Chris and I will make this kale salad with added chicken breast, mushrooms, dried cherries and any other vegetables we have left in the fridge for a healthy and refreshing dinner about once a week.
If you have never tried kale before in your life, take a chance and try it out tonight. You have nothing to lose but so much to gain with the incredible health benefits. Try this recipe below for a delicious way to prepare the perfect kale salad by Megan Roosevelt, ‘the healthy grocery girl’.
Recipe by: Megan Roosevelt, RD, LD, Healthy Grocery Girl®/ Founder of healthygrocerygirl.com
Kale salad is a delicious and easy green to prepare. It has a hearty texture and holds up well in the fridge, even with salad dressing for days! You will feel joyful for how simple this dish is to prepare and how good it tastes! Choose organic ingredients when possible. Recipe makes 4-6 servings.
2 large bunches of curly kale
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
3/4 cup sunflower seeds
Pinch of sea salt
Wash and dry kale
De-vine kale by zipping kale leaves off of the kale vine
Finely chop kale leaves
Transfer kale into a medium bowl
Make balsamic dressing by whisking together olive oil with balsamic dressing in a small dish
Cover kale with balsamic dressing
Then, with clean hands, scrunch kale salad to “massage and soften the kale”. This will allow your salad dressing to absorb into the kale leaves so it is more enjoyable to eat
Top kale salad with sunflower seeds and sprinkle with sea salt