This kale salad is jam packed with omegas and antioxidants, making each spoonful of food meaningful. A delightfully crunchy, juicy way to get nutrition.
USING ORGANIC INGREDIENTS:
- 1 bunch, washed, dried, chopped fine, kale
- Himalayan pink sea salt
- 1/4 – 1/2 C. Olive Oil
- 3 oz. dried cranberries (Eden are no sugar)
- 1 Apple (cubed)
- 2 Grapefruit (scored, use fruit segments and all the juice)
- 1 Jicama (cubed)
- 1/2 C. Coarsely chopped,raw, Walnuts
- 1/4 C. Spicy Pumpkin Seeds (Eden are the best)
- 2 Tbs. Agave
- 2 Tbs. Chopped Chives
Directions
Mix the lemon and grapefruit essential oil to the olive oil and whisk it together. Drizzle over the chopped kale along with sea salt to taste. Work the oil and salt into the kale with your hands. (This will help the kale break down and not be so tough.) Add all the rest of the ingredients and mix them well. As always, best if made the day before so all the flavors can blend. YUM!
* Eating more cruciferous vegetables such as kale and broccoli may lower the risk of breast cancer in postmenopausal women by 15%. The body converts substances in the vegetables into anticancer compounds.
Source: “Cruciferous Vegetables Intake Is Inversely Associated with Risk Of Breast Cancer.” by X. Liu and K.Lv. Breast 8/6/12
For additional information and uses of the oils mentioned here, please click here.