Kale Salad

810 Words4 Pages
In keeping with the trend to eat healthier, the typical lettuce salad is being replaced with healthier options. Although lettuce is a low calorie food, Kale is also low in calories. Additionally, Kale has other health benefits being both high in iron and Vitamin K. Plus, it is high in Vitamin A, Vitamin C and calcium too. Kale can boast that it has more iron per calorie than even beef, and it has more calcium per calorie than milk. While selecting kale for a salad, there are two different types of kale. First, there is curly kale which is less suited for salads. It tends to be quite fibrous and grassy tasting. Second, there is flat kale which is known also as lacinato kale, Tuscan kale and dinosaur (dino) kale. This is the best type of kale…show more content…
First, remove the ribs of the kale from the leaves. Second, it is time to finely chop the kale making sure the choice of the cut is appropriate for the salad that is being made. For some salads, it will be better to roughly chop the kale; while, for other salads, it will look nice using a cut like a chiffonade. Making a kale salad with a dressing sounds tasty. However, the healthier option is to use the minimum amount of dressing in the salad preparation then serve the remaining dressing with the kale salad. That way people can add more dressing if they like or even dip their fork in the dressing before taking some kale salad on their fork. Next are some kale salad ideas to help get started using this nutritional…show more content…
First, prepare the dressing by smoothly blending 1 de-skinned, ripe avocado with the pit removed, 1 tablespoon of white wine vinegar, 2 teaspoons of Dijon mustard and 3 tablespoons of olive oil. Once the dressing is smoothly blended, add salt and pepper as required. Toss bunch of kale, 1 finely sliced small beet that has been peeled and 1 thinly sliced and cored apple. To this add the of the dressing. When serving, garnish with cup chopped walnuts for an added crunch, and serve with the remaining of the

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