Crunchy Kale Salad
A delicious and hearty salad – full of nutrient rich ingredients!
Introduction
With the snow melting and the temperatures climbing, it’s time to trade in soup for salads!
This one is full of hardy vegetables that will keep you feeling full. Kale provides a healthy serving of plant based protein while having minimal affect on your blood sugar (glycemic load). Loads of vitamins A, C & K packed in as well!
Surprisingly this salad can last a few days in the fridge, dressing and all, so it is a great addition to packed lunches
Ingredients
- 1 head of kale finely chopped
- 1/2 purple cabbage finely chopped
- 1/2 purple onion finely chopped
- 3 carrots, peeled and grated
- 1/2 cup braggs (soy aminos)
- 1/2 cup sunflower seeds
- 1 tbsp olive oil
- 3-4 cloves of garlic
- 1 tsp dried thyme
- Lemon juice (1-2 tbsp)
- Salt & pepper
1. In a skillet on medium heat, add 1 tsp of olive oil and the sunflower seeds. Mixing frequently for 5 mins or until toasted. Set aside to cool
2. While sunflower seeds are toasting, wash and finely chop your vegetables – kale, onion, cabbage and carrots. Set aside
3. In a blender add the soy aminos, olive oil, garlic, thyme and lemon juice. Pulse for 30 seconds, until mixed
4. Add cooled sunflower seeds to the kale mixture and toss with the dressing. I would advise adding a little dressing at a time, taste and adjust. The dressing can be powerful, so you don’t want it to overtake the salad
enjoy xo
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