Shredded Kale Salad

What is your favorite way to eat kale?  My family likes kale chips, sautéed kale in coconut oil, and steamed kale, depending on the day.  I also like to sneak baby kale into our smoothies.   My favorite way to eat kale is this delicious shredded kale salad.  There are so many ways to enjoy kale, so if your family doesn’t care for it one way, try another way to prepare it, maybe dipped in your favorite dressing?

Kale is one of the most nutrient dense vegetables.  One single cup of raw kale contains Vitamins A, K, C, and B6, as well as Manganese, calcium, copper, potassium and Magnesium.  If you want to boost your nutrient in take, consider loading up on kale. 

Shredded Kale Salad

Adapted from Angela Liddon’s book, Oh She Glows Every Day

Ingredients for toasted Walnuts

1 cup raw walnuts

1 garlic clove minced

4 teaspoons nutritional yeast

4 ½ teaspoon extra virgin olive oil

pinch of sea salt

Ingredients for salad and dressing

1 large bunch of lacinato kale, stemmed

2 garlic cloves minced

¼ cup of fresh lemon juice

4 tablespoons of extra virgin olive oil

pinch of sea salt

freshly ground pepper to taste

1 to 2 handfuls of dried cherries for garnish (free of oils and extra sugar)

Instructions for toasted Walnuts-

1.     Preheat oven to 300 F.

2.     Chop walnuts into bite size pieces. Spread the nuts on a baking sheet and bake for about 8 to 10 minutes until lightly golden.

3.     Transfer nuts to a small bowl and add garlic, nutritional yeast, oil, and salt.  Stir until combined then set aside.

Instructions for salad and dressing-

1.     Finely chop kale.  Place in a large bowl.

2.     In a small jar with a lid add garlic, lemon, oil, salt, and pepper.  Shake well.

3.     Pour dressing onto kale and massage kale for about 30 seconds.

4.     Sprinkle walnuts all over and add dried cherries on top.

5.     Cover and refrigerate for 30 to 60 minutes to soften the kale or serve immediately. 

Enjoy!