Kale is one of winte’s super stars. Part of the cruciferous family with cousins like broccoli and cabbage, it is very nutritious with high content of protein, minerals and vitamins as well as anti cancer property. Because of the tough fibery leaves it is usualy eaten cooked but in this salad I use raw young leaves. Massaging and marinating the leave with olive oil will soften and tenderise the leaves.
6 young kale leaves, washed and drained, coarse stems removed and torn to bite size 1 tbsp olive oil
1 red beet, peeled and cut into fine julienne
1 chioggia beet, peeled and cut into fine julienne
1 large yellow or orange carrot, peeled and cut into fine julienne
1 small apple, peeled and cut into fine julienne
A handful of flat leaf parsley, chopped
1/2 cup hazelnuts or almonds, slightly roasted and roughly chopped
For the dressing: 4 tbsp virgin olive oil
3 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1 tsp raw honey
Place the torn kale in a large salad bowl. Drizzle with one spoon of the oil, sprinkle a little salt and use your fingers to massage the leave till they become soft and a little transparent.
Add the rest of the cut vegetables, apple and parsley.
In a small bowl, mix the dressing ingredients to a smooth consistancy. Pour the dressing over the salad and mix well.
Scatter the hazelnuts over the salad and serve!
Certified natural nutritionist
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