This kale salad is packed with good stuff for your gut, especially FIBER! The lemony dressing will add zing to your day, too.
- 2 cups kale torn into pieces or chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice about 1/2 medium lemon, juiced
- 1/2 tsp salt
- 1/2 cup diced sweet bell pepper about 1/2 large pepper
- 1/4 cup diced sweet onion
- 1/4 cup pistachios Can sub chopped walnuts, crushed almonds, or pumpkin seeds
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Put kale into medium bowl. Drizzle olive oil over the top, then add the lemon juice and salt.
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Using one hand, 'massage' the mixture by gently pressing it together with your fingers, mixing and stirring as you go. Do this for 60-90 seconds. You will see that the kale begins to soften and change to a brighter, lighter green.
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Add in the diced onion, diced peppers, and nuts. Taste, and adjust as desired. If it is too lemony, add a little more olive oil.
I have used all kinds of kale to make this - baby kale, dinosaur kale, curly kale, and it all works, though curly kale is my favorite.
Nuts about nuts? Use whatever type you like - the crunch is a fantastic contrast to the softer veggies, and they add protein and healthy fats, too.