Until recently, Kale was not a food option for me. It looked more like a garnish than food to be eaten, but I decided to make a salad with cabbage in an effort to eat healthier.
To my surprise, the bitter taste of the kale, combined with the sweet apple and the crunchy texture of the almond, made a savory salad.
Kale is often referred to as a super food because it is rich in antioxidants, but the tough leaves of the plant need to be prepared properly to break down the fibers to make it edible.
This recipe is simple to make and will make a convert out of event the most hard-core carnivores.
Kale, apple and almond salad
1 bunch curly kale (washed, stemmed and cut into chiffonade)
1/3 cup toasted almonds (chopped)
1 apple (julienned and tossed with lemon juice)
1/8 cup honey
1/4 cup olive oil
1/2 teaspoon salt
Blend all the dressing ingredients. Place kale in a bowl and pour the dressing over the kale. With your hands, massage the kale and dressing for about two minutes. The kale will darken in color and reduce in size by about on half. Toss with almonds and apples.
Be aggressive when you are massaging the kale, otherwise the fiber in the cabbage leaves won’t break down.