Kale Salad - Monica Yates
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Kale Salad

BY Monica Yates

Kale has been given such a bad rap, but when you prepare it correctly it tastes so damn good!! The key is to MASSAGE your kale with lemon juice/apple cider vinegar/olive oil before you eat it. Yep, get in there, and give it a good ol’ massageeee. It will turn a deep green colour and it helps your digestive system break it down (otherwise you might struggle and it may show…

 

Kale is part of the Brassica family of vegetables and it’s anti-inflammatory, contains antibacterial and antiviral properties, aid detoxification, boost brain development in infants from the high folate levels, helps to prevent cancer cell growths from the high levels of glucosinolates, promotes healthy vision and of course it is full of antioxidants — particularly C and beta-carotene  which helps to counteract the damage caused by free radicals.

  • 1/2 bunch of curly leaf kale
  • 1/2 lemon, juiced
  • 1 tsp olive oil
  • 2 spring onions, sliced
  • 1/2 zucchini, sliced into 5mm rounds
  • 1 bunch of asparagus, woody ends removed
  • 1/2 head of broccoli, cut into florets
  • 1/2 cucumber, roughly chopped
  • 1/4 cup basil leaves
  • 1/4 cup flat leaf parsley leaves
  • 1/2 an avocado
  • a handful of activated almonds, chopped
  • some activated pepitas to serve
  • salt and pepper to serve
  • (I also had leftover cauliflower rice that I sprinkled over the top)
  1. Heat the oven to 190c and line a baking tray. Spread out the broccoli, asparagus, and zucchini and spray with coconut oil. Cook for 15 minutes.
  2. Meanwhile, remove the kale leaves from the stems and wash and dry well. Then place the leaves into a large bowl and add the lemon juice and olive oil. Massage really well using your hands. The leaves will start to become softer and turn dark green.
  3. Add the spring onion, herbs, cucumber, avocado, and almond to the bowl with the kale and toss well to combine until the avocado has started to smear over the kale leaves a bit.
  4. Once the vegetables are finished, cut the asparagus in half so they aren’t as long. Add the veggies to the bowl and toss well with your hands.
  5. Put the salad into a bowl and season well with salt and pepper! DEVOUR!

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