So we all know that Kale is good for you–low in calories and chock full of vitamins, fiber, and cancer fighting antioxidants – it ranks even higher than broccoli as one of the best things on earth that you can put into your body, blah blah blah.
And yet, there are still so many people out there who dismiss it as “acky” and are missing out on all of these health benefits. This simple kale salad is so far removed from what people think kale should taste like that I’m proud to say it has converted many previous “haters.” Anytime we’re headed to a friend’s house and I’m asked to bring a salad–you guessed it, this is the one!
I can’t tell you how many times I’ve been at the table serving or helping set up and have been asked (usually by men, and especially since we moved to the South) “what is that?” as they gesture distastefully in the direction of the salad. I love the comical look of horror when I say it’s a kale salad, all the while beaming expectantly at them while they debate slinking away without trying some–and inevitably taking a tiny spoonful just so they won’t look rude.
It’s almost always these same people that come back for heaping seconds–I swear it’s because their bodies are desperate for nutrients–not to mention this salad tastes great! So try it on your friends and family, and be ready to hand out the recipe when they leave because you WILL get asked–I guarantee it!
You can make this a day ahead, but take it out of the refrigerator a few hours before serving. Test seasoning right before serving, and add a pinch more salt if necessary. Experiment with other dried fruits and nuts if you like–this is my favorite but I also like cranberries and walnuts. Five simple ingredients that transform into something so amazing you won’t believe it’s good for you!
Detox Kale Salad
- Category: Salad
- Cuisine: Kale salad
- 1 bunch of kale (young leaves are best)
- 1/2 cup chopped dried cherries
- 1/4 cup pine nuts
- 1/4 cup good quality olive oil
- 1/2 tsp of salt
- Wash the kale thoroughly, remove the ribs and tear the leaves into bite sized pieces.
- Add the cherries, pine nuts, olive oil and salt. Toss well with tongs to make sure all the leaves are coated with the oil/salt mixture.
- Let this marinate at room temperature for 4-6 hours before serving. This is necessary to soften the kale leaves as well as the cherries which release some juice into the oil which creates a sweet and tangy dressing.