Get a jumpstart on your healthy new year’s resolutions with this hearty and tasty kale salad. Kale may have been a trendy ingredient these past few years, but this leafy green has health benefits that never go out of style!
The secret to making kale easy to eat and tasty is to chop the kale by rolling the leaves into a log and slicing to create thin strips. Then, with clean hands, massage the kale in the dressing to soften the leaves but keep the crunch! We have updated this recipe to be even more flavorful and colorful, so check it out and let us know what your favorite healthy recipe is in the comments!
1 bunch kale
2 ripe tangerines
1 or 2 carrots, peeled strips (rainbow carrots will really make this salad colorful!)
1 Avocado, sliced
¼ head of red cabbage, sliced into thin strips
1/2 cup Olive oil
Juice of 1 lemon (squeezed fresh)
1 tablespoon agave nectar or honey or maple syrup
Salt & pepper
Optional extra toppings:
Roasted pumpkin seeds
Small cubes of cheese (goat or cheddar will work great!)
- Begin by making the dressing. In a blender, combine 1/2 cup olive oil, the juice of 1 lemon, a finely chopped shallot, and about a tablespoon of the sweetener of your choice (agave nectar, honey, or maple syrup will do!) plus a pinch of salt, and pepper to taste. No blender? Put these ingredients in a jar and shake ’em up!
- Strip the kale of its stalk by holding the kale upside down from the end of the stem and pull the leaf down. Repeat with each stalk. Gather the leaves and roll them up, holding them in a log with one hand. With your cutting hand, slice the leaves into strips and place them in a large bowl.
- Pour the dressing over the chopped kale and massage with your hands until the leaves are coated. Set the bowl aside as the leaves continue to marinate in the dressing.
- Peel tangerines and cut into sections. Cut and scoop out some slices of avocado. We recommend slicing the avocado lengthwise after removing the pit so avocado easily comes out in slices. Slice or peel carrots directly into the bowl.
- To chop the purple cabbage, take a whole head and slice it through the middle of the stem. Then, slice it again so you have a quarter of a head of cabbage. Place the cabbage down on one of its flat sides and slice. You should then have strips of purple cabbage to incorporate into the salad.
- Toss the ingredients with the marinated kale. Top with seeds or other optional toppings.
What’s your favorite healthy winter recipe? Let us know in the comments!