Here’s how you can best make use of seasonal fruits & veggies to create the perfect Winter salad.
I’m a big salad fan because although I’m not exclusively a raw food girl, I do like to try to get as much raw food into my diet as possible. That being said, daily salads can get a bit boring, so here’s a delicious recipe that will tantalize your taste buds and have you coming back for more…
Kale, Apple & Walnut Salad
A great Winter salad needs a serious crunch to it – so I’ve included all kinds of textures and tastes in this colorful bowl. Kale is so ridiculously nutritious – it has 7 times the amount of beta-carotene than broccoli has, as well as a huge vitamin profile. The icing on the cake are the phytochemicals, which may help prevent many cancers.
Serves 4
- 2 bunches tuscan kale
- 1 small head of romaine
- 1 granny smith apple, & 1 red- skinned apple, cored and chopped into cubes
- 1 1/2 cups radishes, sliced
- 1 cup of raw walnut pieces
- 1 cup of sunflower seeds
- 1 1/2 cups dried apricots, chopped
Dressing:
- 1 cup EVOO
- 1/2 cup raw apple cider vinegar
- 1 tsp agave nectar
- 1 tsp dijon mustard
- 1 clove garlic, crushed
- 1 tbsp tamari
- sea salt & pepper to taste
DIRECTIONS:
- After you’ve washed and spun the kale and the lettuce, cut chop it up. You want to chop it quite finely, but not as fine as you would if your were shredding it. Place it in a large salad bowl. Add all the other ingredients. Dress the salad and serve with warm crusty Sourdough Bread.
TIP: IF YOU ARE NOT GOING TO EAT THE WHOLE SALAD IN ONE SITTING, DON’T DRESS IT. THIS SALAD WILL KEEP WILL IN AN AIRTIGHT CONTAINER FOR 2 DAYS IF IT’S NOT DRESSED.
