The Best Kale Salad Ever

May 30, 2010 Serves 6

2 bunches kale, washed, dried and chopped
1/2 medium red onion, chopped
1 medium apple, seeded and chopped
2 teaspoons garlic, minced
2 teaspoons fresh ginger, peeled and grated
1 whole, ripe avocado, peeled and chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Tamari soy sauce or Bragg's Amino Acids
1/2 cup raw cashews, chopped

Wash, de-stem and chop kale; place in large bowl. Add lemon juice and avocado, and with your hands mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately.

Per Serving: 190 Calories; 15g Fat (66.6 percent calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 127mg Sodium.

Wonder vegetable:
Leafy green vegetables are wonder foods. We would all be so much healthier if we ate dark green leafy greens every day. Kale is high in Vitamins K, A and C as well as an excellent source of manganese and dietary fiber. Kale is thought to be protective against certain types of cancer such as lung, colon, bladder, breast and ovarian.

Serving suggestions:
In the summer I slice some beautiful tomatoes and serves this salad on top. I also stuff pita bread with this salad. Delicious!

(Recipe from Patty James, M.S., C.N.C.)

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