Nutrition tip #1: make sure to eat at least 1 serving of cruciferous veggies per day. These are incredible for cancer prevention, and eyesight improvement! They are full of vitamins and minerals too. Kale, cabbage, mustard, maca, cauliflower, and arugula are all examples of cruciferous vegetables. This salad contains two of these superstars: kale and cabbage.
Nutrition tip #2: it is important to get a good ratio of omega 6’s to 3’s, and not to eat too many omega 6 fats like avocados, sesame, pumpkin seeds, almonds, and more. Your best sources of plant-based omega 3’s are chia and flax seeds, as well as hemp seeds. Flax seeds have the best ratio of omega 3 to 6, as they contain more omega 3s, and this salad showcases a very easy and delicious way to incorporate them.
- Prep Time
- 1 tablespoon raw almond butter
- 1 tablespoon flax seeds (measure them out, and then grind them)
- Juice of ½ lemon
- 1 teaspoon mustard
- 1 Medjoul date
- 1 clove garlic
Super Kale Salad
- 1 bunch curly kale
- ¼ red cabbage
- 1 red, yellow, or orange bell pepper, cubed
- 1 green onion, chopped
- 1 Roma tomato, chopped
1. To prepare salad dressing: Grind flax seeds in a coffee grinder. Add all ingredients along with the flax seeds to a high speed blender, and blend until very smooth. Add ¼ cup water if you absolutely need it for blending.
2. To prepare salad: Strip kale from the stem (save your stems for juicing if desired). Massage kale vigorously with your hands. Chop the cabbage as small as you can (use a food processor – it’s the quickest way). Massage that too until it shrinks and starts releasing liquids.
3. Chop your veggies and mix everything together with the salad dressing.