One of the first things I did when I decided to get balanced was to purchase some powerful leafy greens. I think my first introduction to kale was when I started juicing it a while ago. Prior to that, I never eaten kale (raw or cooked). After realizing that juicing kale didn't make my juice bitter, I figured that it must be edibible in raw form (like spinach). I was right. But unlike spinach, kale is much heartier leaf. The thickness of the leaf is actually a good thing because it makes for a satisfying salad that actually fills you up because it's loaded with fiber. Today, I'd like to share with you a simple kale salad recipe that I am in love with. Enjoy.
- Ripe Hass Avocado
-Organic Cherry Tomatoes
-Lemon and/or Apple Cider Vinegar
-Green Apple (optional)
-Pink salt to taste
-Crumbled cheese (optional)
Then add all the remaining ingredients together and you have a wonderful salad that is hearty enough for a meal. Feel free to add any of your favorite salad toppings like almonds, cucumber, etc. My goal is to have at least 1 green food a day and graduallly increase that over time. If this kale salad isn't your thing, I urge you to try making kale chips which are an amazing snack. I could eat kale chips all day long. I make them by simply adding (dry) curly kale that has been torn into medium/large size pieces on a flat cookie sheet. Then I sprinkle with pink salt and olive oil. Bake on a low temp (below 350) for a few minutes until the kale are crispy. Make sure they don't burn. I'm getting hungry just thinking about them.