Published on February 4th, 2013 | by Andrea Bertoli0
make a commitment to good eating all year with easy recipes
Sure, it’s February, so it’s not really ‘the new year’ anymore. But thinking about good habits and healthier eating only in the first month of the year leaves 11 months that we’re missing out on the opportunity to improve our daily food choices. In this short series of three posts we’re going to share simple, clean, easy recipes that you can integrate into your weekly meals. NO detoxing, NO diets, NO juice fasts or Master’s Cleanse… just healthy, clean, and DELICIOUS foods that you can enjoy all year long for vitality and energy!
Today’s recipe features our favorite leafy green- brilliant and vitamin-rich lacinato kale. In this recipe it’s paired with some sweet shredded apples, shredded cabbage, and a mix of roasted root vegetables. The balance of light, leafy greens and earthy root vegetables makes a great cool weather salad. This is a sweeter version of the kale salad from out Thanksgiving potluck (there’s a video too!).
Kale & Apple Salad
2 cups finely diced carrots
2 cups finely diced celery or fennel
1 cup sliced leeks
2 Tablespoons olive oil
Salt and pepper to taste
6 cups Lacinato kale, destemmed and sliced thinly
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
2 cups shredded apple
1 cup finely shredded green cabbage
1 cup sliced almonds
- In a large bowl toss together carrots, celery/fennel, leeks, olive oil and salt and pepper. Pour onto a lined, rimmed baking sheet. Heat oven to 400º and roast for 15-20 minutes, or until vegetables are soft. Set aside to cool.
- In a very large bowl toss kale with 1 Tablespoon lemon juice. Using your hands, massage until bright green and wilted.
- Add apple, cabbage, and almonds to kale. Drizzle with remaining Tablespoon lemon juice, olive oil, and vinegar, and toss to combine. Toss in cooked vegetables and stir. Serve immediately! Enjoy!
Yield: 6-8 servings