Screw the display case. Kale deserves a place on our plates. This inexpensive cabbage offers high amounts of iron and calcium, and its high Vitamin C content supports our immune system, metabolism and hydration. Kale also contains vitamin K and powerful antioxidants that help prevent multiple cancers. And nobody likes cancer.
Because some people have only seen kale-lined meat platters, they assume it tastes subpar. If you’re a salad fan, you know this couldn’t be farther from the truth. Kale can actually be the base of a refreshing summer salad.
Need proof? Just try the recipe below.
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Serving Size: 4 servings
4 cups chopped kale
½ cup slivered almonds
⅓ cup pitted and chopped Kalamata olives
¼ crumbled feta cheese
1 cup finely chopped strawberries
⅓ cup sugar
2/3 cup balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1. To make the vinaigrette, whisk together olive oil, pepper, salt, balsamic vinegar and sugar in a small bowl.
2. Add in the strawberries and set aside.
3. Rinse kale with water to remove any dirt. After drying, chop kale into bitesize strips.
4. To assemble the salad, place chopped kale in a large bowl. Top with slivered almonds, Kalamata olives and feta cheese. Pour dressing on top and gently toss to combine. Note that this recipe makes a lot of dressing. If you’re not one to drench your salads, don’t use the entire serving.