The Kale Salad Recipe
This kale salad is so good - it’s the perfect side or you can enjoy it as a main with hemp hearts and white beans for protein and fibre. I’m using the most popular recipe on my blog for the salad dressing. I made this on a hot summer night when I needed to eat vegetables because I didn’t have enough in the day. I also didn’t want to turn on the oven - even with our heat pump - it just felt wrong. Each Wednesday we get a CSA vegetable box delivered right from a farm in Pemberton so I’m always trying to use up leafy green in late June-July.
In my chickpea cookie dough recipe blog post, I wrote all about the health benefits of eating beans. Check it out as they are inexpensive and great for gut health.
I love kale because it’s high in chlorophyll which helps bring up iron levels, it’s a liver loving food, high in antioxidants and vitamins and it also has our favourite, FIBRE!
If you want to support your liver and gallbladder, eat more bitter foods like radicchio! They’re also great for digestion as bitters stimulate more saliva and gastric juices. Eating cruciferous foods is always a recommendation of mine for healthy hormones (it helps send estrogen down the healthier pathway 2OH, seen on a DUTCH test I offer my clients).
Ingredients
dino (black) kale bundle
1 small head of radicchio
couple spoonfuls of beet cabbage sauerkraut
2 tbsp of hemp seeds
white bean of choice, cannellini or butter bean work well
small handful of walnuts, chopped
black sesame seeds to liking
a small handful of sunflower seeds
rice wine vinegar dressing
Instructions1. Finely cut washed kale and radicchio into thin short pieces and add to a large bowl
2. Drain and rinse beans of choice, add to the bowl with hemp seeds, sauerkraut, black sesame seeds, sunflower seeds
3. Crush or chop walnuts into smaller pieces and add to bowl
4. Make salad dressing in a small bowl and then pour desired amount over salad. I find this salad works well for leftovers for one day, even if already dressed.
ENJOY!