I’ve lived here in the 9-months-of-chilly-weathered Rocky Mountains my whole life, and I’ve discovered a pattern in the way my body feels as the seasons change. By the end of February we have endured 5 months of cold weather including lots of wind and snow, and not enough happiness-giving sunshine! I’m starting to crave the energy of Spring so desperately. Yesterday I was feeling really kind of blah. Low on energy, overwhelmed with my to-do list, and feeling sorry for myself that Spring hasn’t arrived yet (as if it ever does before June around here).
I haven’t been perfect with my green smoothie habit (they’re kinda cold!) and that my decrease in greens could be affecting the way I feel. So I remembered this kale salad recipe and how it has the ability to give me SUPERPOWERS. I may not be able to scale tall buildings or fly, but this salad really peps me up. It’s refreshing, light and comforting in taste. It makes me feel so clean and energized–you know that feeling when your brain and body are working so well that it seems like your to-do list is checking itself off?
This kale salad recipe has had my heart since the day I first experienced its savory-sweet flavor and rich, buttery texture. This is definitely one to try if you’re not the biggest vegetable enthusiast, because kale is mild in flavor compared to many other leafy greens. You may even find fans of this salad in your children!
But before I get to the recipe, we need to have a little chat about this often overlooked leafy green. Most people recognize kale as the strange, curly-looking leaf that adorns salad bars, rather than something that looks good to eat. And it’s such a shame, because kale is such a health-giving superhero.
Kale carries a hefty dose of beta-carotene and Vitamin C. It’s rich in minerals such as iron, manganese, potassium and calcium (and the calcium in kale is much more absorbable by the body than the calcium in cow’s milk). All leafy greens are great for detoxing the body, but kale is especially talented in this area. It’s like a toxin sponge that absorbs many times its own weight in toxins, helping your body eliminate the “junk” from less healthy foods and even some unavoidable environmental toxins.
Kale is so versatile, it can be added to smoothies, soups, sandwiches or this delicious salad:
1 bunch chopped curly kale
2 tsp. extra virgin olive oil
½ tsp sea salt
juice of 1-2 fresh limes
1 pint grape or cherry tomatoes, halved
7 radishes, thinly sliced
½ cup fresh cilantro, chopped
1 clove garlic, minced or crushed
fresh ground pepper
1 Tbsp sesame seeds
Tear leaves from Kale and discard stems. Gather the leaves in your hand and twist them together, then lay the twisted bunch on the cutting board and slice into thin ribbons. Place kale in a large serving bowl. Add the olive oil and sea salt. Massage the oil and salt into the leaves until slightly wilted (about 30 seconds). Add the remaining ingredients and toss. You may serve immediately, or chill in the fridge for up to 24 hours before serving.