If you want a healthy recipe and one that tastes like heaven, try this kale salad. Guests will have repeated servings, and always ask for the recipe. Well, here it is.
Kale has so many health benefits. It is high in iron, low in calories, high in fiber, high in vitamin K, carries powerful antioxidants that protect against various cancers. Kale supports aerobic capacity by keeping your cholesterol levels low, it is an anti-inflammatory, high in vitamin A and C, it has a lot of calcium, and is one of the best detox foods out there. You will love the recipe Roza makes and be amazed how fast you can whip it together. Enjoy!
Kale Salad Recipe:
2 bunches of kale, preference is for the standard green kale versus red kale
3 large roma tomatoes
1 large cucumber – peeled
1 large lemon – juiced
1/4 cup of blue cheese crumbles (can substitute other cheeses if this is too strong)
1 cup of walnuts, broken into pieces (don’t chop)
1 handful of raisins – you can leave these out if desired
1 tablespoon of virgin olive oil
If you want one large salad, mix all ingredients. If you want to save some salad for the next day, then divide kale and other ingredients into two separate bowls. Mix the olive oil and lemon juice into the salad you are going to eat within 1 hour, place the other bowl with the kale and other ingredients into the refrigerator until ready to use.
Cut the ribs off of the leaves of kale. Tear the leaves into 3” pieces, or whatever you size you prefer. Peel the cucumber and cut it in half, not horizontally. Save half for salad you are not going to use immediately. Cut the cucumbers into quarter- to half-inch pieces. Cut the tomato into quarter- to half-inch pieces. Save half of the kale, cucumber, and tomato for the salad to be used in the future. Place the other cut tomatoes and cumber with the kale. Divide the blue cheese crumbles in half, and place half in the bowl to be used immediately, and the other into the bowl to be used in the near future. Pour the lemon juice over the mixture, and add the broken walnuts. If you dividing your salad, save half of the lemon juice and olive oil for the future salad. If you’re going to have a future salad, don’t put in the olive oil or lemon oil on the kale. The lemon juice will cook the kale and you will have limp kale for the future salad. Mix the salad with salad tongs. Add salt and pepper to taste. I prefer sea salt, or Himalayan pink salt.
If you want, you can add in chopped bacon, or you can lightly fry prosciutto and roughly chop it. If you’re a big fan of garlic, you can add a bit of chopped garlic, or lightly fried garlic to the salad.
Enjoy!
