Pam's “Famous” Raw Kale Salad. This DELICIOUS and HEALTHY Raw Kale Salad recipe comes from the amazing Pam Vagnieres! You can check out more of her quick, easy and healthy recipes here!

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Kale

Kale or boerenkool is a vegetable of the plant species Brassica oleracea. It has green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms of vegetables. The name borecole originates from the Dutch boerenkool (farmer's cabbage), whereas kale bears semblance to the Danish, Swedish and Norwegian kål and to the German Kohl (a general term for various kinds of cabbage) and Scottish Gaelic càl (or kail, as inKilmany Kail; a rabbit, salt pork and kail broth from Kilmany in Perth, Scotland). Some varieties can reach a height of six or seven feet; others are compact and symmetrical and of good quality for eating. Many, however, are coarse and indigestible. Most kale are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage.

Pam's "Famous" Raw Kale Salad

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Course Salads & Sides

Ingredients

  

Salad Ingredients

• 1 Large Bunch Kale Greens
• 1 Cup Roasted Red Pepper Chopped
• Fresh Parsley and/or cilantro to taste
• Pumpkin Seeds Or walnuts, or sunflower seeds toasted

Dressing Ingredients

• 2 Tbsp Olive Oil
• 2 Tbsp Lemon Juice Or lime juice and the zest from one lemon or lime
• 2 Oranges Juiced and the zest from 1 orange
• 3-4 Cloves Garlic Raw chopped
• 1/2 Tsp Sea Salt
• 1-3 Tsp Cumin To Taste
• 1-3 Tsp Chili Powder To taste
• 1 Tsp Turmeric root To taste
• 1/4-1/2 Tsp Dried Turmeric Fresh turmeric root looks like finer root, only orange

Instructions

 

• Use a sharp knife to cut the leaf away from the spine of the kale. Discard the spines, use in soup, or munch on them with hummus or pesto dip. Wash greens well and dry, using the best kitchen utensil ever invented, a salad spinner!
• Whisk together salad dressing ingredients in a separate bowl. Use your hands to ‘massage’ the dressing into the greens.
• Rinse and drain the peppers if using roasted peppers from a jar. Slice them into long thin strips. Add the red peppers to the greens and toss. Top with nuts &/or seeds and fresh parsley &/or cilantro when serving. This salad is wonderful because it will marinate in the refrigerator for 3-5 days and just keeps getting better every day! Each day, toss the salad so the greens marinate evenly.

Notes

Here’s the amazing nutritional benefits!!

Leafy green vegetables contain loads of vitamins and minerals, glucosinolates (kale and collards are in the brassica family), fiber, chlorophyll, carotenes (especially beta-carotene, lutein and zeaxanthin which are great for your eyes), and antioxidants. They boost immunity, reduce the risk of cancer, CVD, diabetes, optical degeneration...etc.

Garlic does it all... Protects against CVD, decreases LDL, increases HDL, lowers triglycerides, lowers elevated BP, reduces blood clotting and even helps dissolve existing clots, reduces diabetes, fights infections (especially respiratory), boosts immunity, antibiotic, antifungal, antiviral, antimicrobial, antibacterial, antiprotozoal, protects against cancer, especially GI cancers, very good for the GI tract and dysbiosis!!! AND it helps prevent antibiotic resistance if taken simultaneously.

Pumpkin seeds help reduce the risk of prostate cancer in men. They are high in zinc, phytosterols, and arginine.

Turmeric lowers inflammation in the body and helps relieve pain.

Cilantro helps the liver detoxify and chelates toxins to remove them from the body .