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RECIPE OF THE WEEK: KALE SALAD

RECIPE OF THE WEEK: KALE SALAD

Traditional salads are becoming a thing of the past. If you’re really trying to live a healthier lifestyle, try leaving the iceberg lettuce alone, instead use kale. It has more nutrients and is a powerful antioxidant, which protects against cancers. I challenge you to turn your basic salad into one with long lasting benefits. ENJOY!!

INGREDIENTS:

2 tbsp red wine vinegar
1 tbsp rice vinegar
1 tsp lemon juice
1 tbsp agave nectar
2/3 cup extra lite virgin olive oil
1 bunch kale(ribs remove and kale torn in small pieces)
Sea salt and pepper to taste
1/3 cup dried cranberries
1/3 cup toasted sunflower seeds
1/4 cup grated Parmesan cheese

DIRECTIONS:

Whisk together the red wine vinegar, rice vinegar, agave nectar, olive oil, and salt in a large bowl. Add kale, cranberries, and sunflower seeds and toss to coat. Let salad marinate for 15-20 minutes before serving. Sprinkle with parmesan cheese and fresh pepper before serving.

COOK’S NOTES: The cranberries can be substituted with raisins and the sunflower seeds with pumpkin seeds.

#Whatscookinkj

 

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rleeg2003

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