Kale! The trendiest leaf in existence. Who knew greens could be so hip? I’ll be the first to admit, when I first ventured into the Kale salad world, I didn’t like it. It was tough, chewy, difficult to eat and had such a sharp taste. I couldn’t figure out why all these folks were consuming kale salads like it was the next best thing.
Then one day I came across a recipe that taught me the basics of how to prepare kale and from that day on, I’ve made all kinds of kale salads that are hands-down better than the regular ones I use to eat. If you’re not sold on kale just yet, try this recipe out and I promise you’ll be packing it for lunch at least once a week !
- 1 bunch of Kale- stem and ribs removed and leaves torn to bite-size pieces
- 2 tbsp of olive oil
- 3 Large carrots shredded
- 1 Large celery stalk sliced thinly
- 1/2 Cucumber de-seeded and sliced
- 1 Cup of Cooked Quinoa
- 1 ripe mango cut into cubes
- 1/3 Cup of Olive Oil
- 1 Freshly Squeezed Lemon
- 2 tbsp of maple syrup
- Minced Garlic
- Pepper to Taste
- Place the kale in a separate boil and drizzle the olive oil all over and massage the oil into the kale
- Let the kale sit to absorb the oil- this is what makes it less rough and easier to chew
- Whisk the olive oil, lemon juice, maple syrup and minced garlic in a small bowl. Set Aside.
- Combine the rest of the salad ingredients in with the kale.
- Drizzle the salad dressing and toss until the vegetables and quinoa are lightly coated.