Salad doesn’t have to mean romaine, Boston, bibb or even red leaf lettuce. Kale‘s a great option that provides you with vitamins A, C and K, not to mention fiber and protein.
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This salad from Functional Medicine Director Mark Hyman, MD, is easy to assemble and is ready in just about 40 minutes.
1 large bunch kale, stemmed and finely chopped
Zest and juice from 1 large lemon
¼ cup extra virgin olive oil
1 garlic clove, minced
⅛ teaspoon sea salt
¼ cup toasted pine nuts
¼ cup currants
½ cup Kalamata olives, chopped and pitted
- Place the kale in a large salad bowl and add the lemon zest and juice, olive oil, garlic and salt. Massage the mixture with your hands for 1 to 2 minutes to soften the kale.
- Add the remaining ingredients and toss to combine.
- Allow the salad to rest and soften for about 15 minutes before serving. Kale salad is best if eaten the same day but can be stored overnight in the refrigerator.
Nutritional information (per serving)
Makes 4 servings.
Fat 21 g
Saturated Fat 3 g
Cholesterol 0 mg
Fiber 3 g
Protein 4 g
Carbohydrate 11 g
Sodium 234 mg
— Recipe courtesy of Mark Hyman, MD