Crunchy Kale Salad {Gluten Free, Vegan}

kale saladI had this delightful little salad this week for a work lunch. It was super easy to make and quite refreshing to make. It made me feel like I was being good to my body – and that really is what food should be about – nourishing you from the inside out.

Kale is a very leafy green – it has much richer, bolder taste than regular lettuce. It is commonly used in green shakes and the base plant.

Kale has so many health benefits. It has anti-inflammation properties and also fights against cancer cells.  Try it. You won’t be sorry!

You will need: 2 cups of kale, 1 handful of sliced almonds, ¼ cup crasins, 2 tbsp. olive oil, 1 cap full of apple cider vinegar and 2 tbsp. fresh lemon juice.

All I did for this salad was place the greens in the food processer to make a really diced salad. I pulsed about 3 times. Just to give it a slightly chopped feel.

Dump the greens in a bowl and pour in your olive oil. Massage the oil into the leaves. Use your hands – this will allow the flavor of the greens to really pop.

I placed full almonds in the food processer and pulsed. But, you can use pre chopped almonds as well. You just want them to be small little pieces, so you can mix them in.

Pour the almonds and crasins in the bowl of greens and stir. Lastly, splash on the apple cider vinegar and lemon juice. I let it sit overnight – and took it to work the next day {flavors set more this way!}

But, feel free to eat right away or serve for dinner! Yum, you are doing your body good!


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