Summer is here! And you know what that means?
You needs good salad recipes. Uh huh.
And I am here to help you with that!
Summer time is pitta season (the season ruled by fire, heat, and transformation) and you might notice your body is naturally letting go of some of the cravings for heavy winter foods in exchange for lighter fare.
This gorgeous kale salad will have you feeling super light and energized but there’s a whole lot more flavor and nutrients than you’ll find in your standard green salad because the base is a whole head of lacianto kale!
The healthy fats and protein in the avocado and tempeh make it a filling lunch or dinner that is ready in just 5 minutes flat!
Why this salad is so magical…
Green vegetables (especially the dark leafy’s like kale) are the most commonly missing food in modern diets. Learning to incorporate dark leafy greens into your diet is essential to establishing a healthy body and immune system.
When you nourish yourself with greens, you naturally crowd out the foods that make you sick, heavy, and bloated.
Leafy green vegetables are also high-alkaline foods. Alkaline minerals in our bodies neutralize acidic conditions caused by the environment. Green vegetables help to replenish our alkaline mineral stores and filter out pollutants.
Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E, and K. They are loaded with fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals.
Benefits of consuming dark leafy greens include:
• blood purification
• cancer prevention
• strengthened immune system
• promotion of healthy intestinal flora
• promotion of subtle, light, and flexible energy
• improved liver, gall bladder, and kidney function
• cleared congestion, especially in lungs, by reducing mucus
Although choosing organic is recommended, eating non-organic greens is still preferable to not eating any greens at all.
Play around with the ingredients and let me know in the comments below what you think!
1 head lacinato kale (also called dinosaur kale ;))
2 handfuls of sprouts (any kind)
1 medium-to large tomato
1/2 (or a whole) avocado
Juice of 1 lemon
4 Tablespoons nutritional yeast
1 tsp Dijon mustard
4 drops liquid stevia
1/2 Tablespoon olive oil (optional)
cayenne pepper to taste
A few strips of seared “Fakin Bacon Tempeh” (this DOES contain some gluten)
Sunflower or pumpkin seeds
De-stem the kale (you can use these in juicing later or compost them), and tear leaves into bite sized pieces into a big bowl. Sprinkle with a pinch of salt and massage it in for a moment (this will help break down the kale and make it more easy to digest).
In a small bowl combine the dressing ingredients. Mix this into the kale well (I like to massage it in, it gets my hands dirty and helps soften the kale some more!). Cut your toppings and add them to the bowl. Toss to combine and serve immediately.
Makes 1-2 servings.
- Salad Ingredients:
- 1 head lacinato kale (also called dinosaur kale ;))
- 2 handfuls of sprouts (any kind)
- 1 medium-to large tomato
- ½ (or a whole) avocado
- Dressing Ingredients:
- Juice of 1 lemon
- 4 Tablespoons nutritional yeast
- 1 tsp Dijon mustard
- 4 drops liquid stevia
- ½ Tablespoon olive oil (optional)
- cayenne pepper to taste
- Optional toppings:
- A few strips of seared "Fakin Bacon Tempeh" (this DOES contain some gluten)
- Regular tempeh
- Sunflower or pumpkin seeds
- De-stem the kale (you can use these in juicing later or compost them), and tear it into bite sized pieces into a big bowl.
- Sprinkle with a pinch of salt and massage it in for a moment (this will help break down the kale and make it more easy to digest).
- In a small bowl combine the dressing ingredients.
- Mix this into the kale well (I like to massage it in, gets my hands dirty and helps soften the kale some more).
- Cut your toppings and add it into the bowl. Toss to combine and serve immediately.