Raw Kale Salad

Raw Kale Salad

It’s that time of year again when we all begin to focus on our New Year’s resolution of eating and taking better care of ourselves.  It has been a wonderful holiday season celebrating with great family, friends, food and festivities.  Although I didn’t stray too far from my clean eating lifestyle, I did however, partake in many more carbs, healthy treats and delicious snacks over the past few weeks than I normally would.  But, all things must come to an end.  So enters the dark leafy greens once again on center stage.  This salad came about 2 days ago as the last of our first round of company left and my fridge was close to barren. But, because of the aforementioned indulgence of treats, my veggies were still rather abundant in the crisper.  And, I had purchased an amazing bottle of fig balsamic vinegar and wanted to incorporate it.

So, when you are thinking about your New Year’s health resolution, keep kale at the forefront of your thoughts.  The nutrient level of vitamin K in kale is higher than any other vegetable.  The main function of this very important vitamin is healthy blood clotting.  Blood clotting is vital to health in that there needs to be a proper balance in our bodies to know when and how the blood should clot.  Vitamin K helps keep this balance healthy.  Kale is also very high in the essential vitamins A and C.  You can enjoy kale raw such as this salad or steamed for 5 minutes to bring out additional health benefits.  The recommended minimum intake of kale per week is 2-3 times.  Make this salad a healthy addition to your New Year’s meal.  Enjoy!

 

Raw Kale Salad

4 cups kale – chopped

1/2 red bell pepper – chopped

1 medium carrot – chopped

1/4 cup cherry tomatoes – quartered

1/4 mixture of green and kalamata olives – roughly chopped

1 clove garlic – chopped

1 15 oz can garbanzo beans – rinsed and drained

1/3 cup fig balsamic vinegar – I purchase mine at Oil and Vinegar

1/8 cup Bragg’s liquid aminos

1/2 cup extra virgin olive oil

2 TBSP pumpkin seeds

In a large bowl combine all vegetables and garbanzo beans.  In a small bowl combine the oil, vinegar and Bragg’s.  Whisk dressing until all ingredients are combined.  Pour the dressing over the salad.  Add the pumpkin seeds and toss together.