Every weekend, I OM the moment for my body by taking a couple of hours to prepare meals for the upcoming week. My husband and I are both vegetarians so in order for us to feel satisfied and not have to eat out as much, we need to have options. I love to cook and come up with new recipes. The cleaning up of numerous pots and pans…I could do without.
But here’s the thing, there is no greater feeling than making your lunch in the morning and knowing that you have delicious, nutritious food waiting to be packed away.
I always cook three main things for the week: a soup, a starch dish and a salad. Sometimes we’ll take all three for lunch or switch it up by bringing a hummus sandwich with the soup or leftover pasta with the salad. You get the idea.
Today I want to share my recipe for my Sweet & Crunchy Kale Salad. Kale has grown in popularity recently because it’s:
- Low in calories, high in fiber
- A great anti-inflammatory food which helps with arthritis and asthma
- High in Vitamins A, C, & K (necessary for a healthy immune system, vision, and may prevent various cancers)
- High in calcium (kale has more calcium than milk!)
If you can’t find it at your local grocery store, ask them if they can order it. You’ll want to make this salad again and again.
Sweet & Crunchy Kale Salad
- 1 bunch of kale (remove and discard stalks, leaves thinly sliced)
- ½ cup sliced almonds
- ½ cup of currants or raisins with no sugar added
- 1 firm apple (any variety will do)
- 1 lemon (have an extra handy)
- ¼ cup extra-virgin olive oil
- Kosher salt
- 2 teaspoons of raw honey (have some extra handy)
In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little Kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and a pinch of Kosher salt. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Adjust it to your liking, if you want more honey or more lemon juice, go for it.
Cut the apple into fours and remove the core, then cut it into bite size pieces. Add the apple to the dressing and let it sit for a minute. In the meantime, sprinkle the sliced almonds and currants or raisins over the kale salad.
Then pour the apples and dressing on top and mix it up. Presto! Sweet & Crunchy Kale salad ready to eat.
This salad gets better the longer it sits so if you plan to serve it for an event or get together, make it with enough time to rest in the fridge.
Please note: This recipe is just a guide. Be free to add/remove whatever you like. Have fun with it and let me know in the comments below when you try it out! Or if you have any kale recipes of your own, share it below.