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Ingredients
- 1 large head of any kind of kale, stemmed and chopped
- Shredded carrot
- 1/2 cup of currants
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkins seeds
- juice of one-half lemon
- drizzle of olive oil
- sprinkling of kosher salt
Equal parts olive oil, lemon juice, and agave syrup
Salt and pepper to taste
In large serving bowl, add the kale, juice of one half of a lemon, a drizzle of oil and a little kosher salt. Massage the kale until the kale starts to soften and wilt, 2 to 3 minutes. The kale will reduce by about a third. Add the currants, carrots, sunflower seeds and pumpkin seeds and anything else you want to put in the salad. (Thinly sliced apples and very thinly sliced red onions make a great salad too.)
Prepare the dressing by combining the juice from the remaining half of lemon with equal parts olive oil and agave syrup, and salt and pepper to taste. Whisk together until emulsified. Pour all or part over the salad.
Refrigerate until ready to serve. If you want it to be completely fat-free, simply use your own favorite fat-free dressing.
Nutrition Facts
Raw Kale Salad
Serves: 4
| Amount Per Serving 4 | ||
|---|---|---|
| Calories | 144.81 kcal | |
| % Daily Value* | ||
| Total Fat 6.96 g | 10.7% | |
| Saturated Fat 1.02 g | 5.1% | |
| Trans Fat 0.01 g | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 184.0 mg | 7.7% | |
| Total Carbohydrate 19.11 g | 6.4% | |
| Dietary Fiber 3.67 g | 14.7% | |
| Sugars 13.43 g | ||
| Protein 5.64 g | ||
| Vitamin A 23.37 % | Vitamin C 61.26 % | |
| Calcium 8.62 % | Iron 11.75 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
