Kale is the poster vegetable for healthy eating these days, and no wonder—a mere 100 grams provides nearly 200% of your daily recommended intake of Vitamin A, 100% of your daily intake of Vitamin C, 15% calcium, 8% iron, 15% Vitamin B-6, and 11% magnesium. Oh, it happens to be delicious, too, if you prepare it right. What’s not to like?
Here’s a great kale salad recipe that has become a staple in our household. Pretty much any time we want salad, this comes out. My kids even eat it!
This post may contain affiliate links. This means that if you purchase something after following a link on this post, I may receive a small commission. Rest assured that I only recommend products and services that I use and love, or that I want to use in the near future.
1 medium head of kale, chopped/ripped, stalks removed
2 carrots, peeled & julienned (I don’t quite julienne them – I just use the vegetable peeler to keep “peeling” the carrot in layers
Half a can of sliced black olives
1 pint grape tomatoes, cut in half (or leave them whole, if you’re in a hurry)
½ medium red onion, sliced
Plenty of olive oil (enough to cover all the kale)
Salt to taste
¼ cup almonds (or nut of choice)
¼ cup sundried tomatoes
Mix all ingredients, except nuts and sundried tomatoes. Cover and refrigerate overnight.
Soak the almonds and sundried tomatoes in water (in separate bowls) for a few hours or overnight. Drain and add to the salad before serving. Enjoy!
This recipe is included in meal plan #1.