Did you know: Kale is a great source of fiber, assists in healing the liver and immune system . Kale is an exceptional source of chlorophyll which strengthens the blood, high in calcium, iron and vitamins A & C.
Ingredients
- 1 large bunch- kale, remove large stems and chop into very small pieces or slice into thin strips
- 1 stalk – celery, small dice
- 2 each- Carrots, peeled and grated or julienned
- 1 each- Apple, washed and small dice
- ½ cup- Raisins or dried cranberries
- ¾ cup- Walnuts or slivered almonds, toasted
- 3 Tbsp. – Olive oil
- 2 Tbsp. fresh squeezed lemon juice
- ½ tsp. Sea salt
- A splash- Umeboshi vinegar, optional
Method
- Wash, trim and slice kale into small pieces. If you are using early spring kale you can just trim the ends off of the stems.
- Place kale in a bowl.
- Add lemon juice and olive oil and sea salt, gently rub dressing into the kale to soften and break down fibers.
- Add celery, carrots, apple and raisins.
- Toss everything together, add a splash of umeboshi vinegar if desired.
- Garnish salad with fresh sprouts.