Pam’s “Famous” Raw Kale Salad
Salad Ingredients
Dressing Ingredients
  1. 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!
  2. Whisk together salad dressing ingredients in a separate bowl. Use your hands to ‘massage’ the dressing into the greens.
  3. 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.
Recipe 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 .