Wondering what do do with kale?
Besides juicing with it, or sauteeing it, try using it raw in a salad.
If you feel it is too bitter for your tastes, I suggest adding another lettuce to your kale salad, like romaine.
Create a 50/50 mixture of the two.
Make a homemade, flavorful simple dressing like the beet one below and add some of your favorite chopped veggies, and fruits, like sweet bell peppers, carrots, red onion, pomagranite seeds, apples, or walnuts.
Delicious, easy and nutrient-dense!
Kale Salad with Roasted Beet Dressing
Makes about 4 servings
Pile your plate with healthy dark leafy greens. Kale, which promotes antioxidant activity in the body also, helps lower cholesterol as effectively as some prescription drugs.
1 bunch kale, torn
2 tablespoons olive oil
1 tablespoon fresh lime or lemon juice
1/2 teaspoon freshly grated ginger
1/2 cup pomegranate seeds (from 1/2 fruit) or gojiberries
2 tablespoons chopped red onion
1 sweet yellow pepper, chopped
1/4 cup chopped raw walnuts
Coarse salt and pepper
Rub kale with olive oil, lime or lemon juice, and ginger until well coated. Add pomegranate seeds, red onion, pepper, and walnuts and toss. Season with coarse salt and pepper and beet dressing.
Roasted Beet Dressing
Great as a dip, too!
Makes about 2 cups
4 medium roasted beets, roughly chopped
2 garlic cloves
1 knob ginger, chopped (about one inch)
1 tbsp tahini
2 tbsp apple cider vinegar
Sea salt and pepper to taste
¼ cup water, as needed
Blend all ingredients in a high-speed blender, adding water to facilitate blending and creating the consistency you desire.
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