All hail the mighty Kale.
This cabbage related leafy green is packing some major heat in the nutrient department. Per calorie, it is one of the most nutrient dense foods out there. It is high in vitamin C, vitamin A, vitamin K, magnesium AND fibre. It is a great anti-oxidant as well, which is important for all you babes keeping up with your workouts as exercise causes an oxidative effect in your body. Kale ALSO increases satiety, making you feel fuller, quicker {umm awesome…}. It has tons of cancer fighting, organ protecting, detoxifying, immune system supporting properties. So bring on the kale!!
Today’s recipe is a quick and easy salad that I LOVE to throw together. Kale can be tough and bitter making people second guess it in the kitchen. TRUST when I say this recipe is worth the risk. It’s a refreshing tangy summer salad that is perfect for this warm weather, {paired with a glass of white wine of course} ;)
Kale Chicken Salad
Ingredients
- 1 gala apple
- 1 avocado
- 2 apricots
- 1 bundle of kale
- 1 cooked chicken breast {grilled, baked, whatever you want girl}
Vinaigrette
- 2 tbs extra virgin olive oil
- 1.5 tbs apple cider vinegar
- Pink Himalayan salt {a couple dashes to taste}
- 1 clove of garlic {minced}
- 1 tbs of dijon mustard
- 1.5 tsp honey
Instructions
- First, start with the vinaigrette. Mix all the listed ingredients together in a small bowl and set aside.
- The key to softening up the kale is to first rinse/massage the leaves in water, chop the leaves up into bite sized pieces, place in a large bowl, top with the vinaigrette and massage. {The apple cider vinegar helps to soften the kale so get this done prior to prepping the rest of the salad/dinner}.
- Put the large bowl aside and start chopping girl. Cut the apple, apricot, avocado and chicken up into bite sized pieces. Place in the large bowl.
- MIX IT UP. There will probably be leftover vinaigrette in the bottom of the large bowl so mix it up to cover the rest of the ingredients with the dressing.
Enjoyyyy :)
xxoo Drea Marie
