Colorful Kale Salad
This signature kale salad recipe is going to be one of your new faves. Filled with phytonutrients, protein, fiber, and healthy fats, the colorful dish is like a giant nutrition party in your bowl!
1 bunch Lacinato (a.k.a. dinosaur) or curly kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored)
2 navel oranges, clementines, or grapefruits peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded
⅓ cup sunflower seeds
1-2 tablespoons Dijon mustard
¼ cup freshly squeezed lemon juice
¼ cup olive oil
2 tablespoons fresh basil, chopped
1 tablespoon maple syrup
Sea salt & pepper to taste
NOTE: When in season, toss in some kumquats or try my kumquat vinaigrette for a change.
In a large bowl, combine kale, cabbage, carrots, orange segments, onion, bell pepper and sunflower seeds. In a small bowl, whisk together mustard, lemon juice, olive oil, and maple syrup. Season with salt and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up two days.