My new favorite vegetable is KALE! I’ve been eating mostly whole foods for the last six months, and kale was something new to my diet. A cruciferous vegetable, it’s said to be one of the healthiest veggies around. It’s low in saturated fat and cholesterol, and also a good source of fiber, protein, vitamins K, A and C. Kale has anti-inflammatory properties and helps fight many types of cancer! This recipe serves two but I make it and eat the whole thing for lunch. You can also make it with the dressing and store it in the fridge, as kale stands up to salad dressing and does not get soggy like lettuce.
BKTA Salad
Serves 2-4
4 cups thinly sliced kale, spine removed
Lime juice from half a lime
2 t olive or grape seed oil
1/2 t cayenne pepper
dash of sea salt
12 grape tomatoes, halved
1/2 avocado, cut into chunks
1/2 cup sliced english cucumber
2 tablespoons bacon bits
1 tablespoon crumbled feta cheese
Put kale in large bowl and squeeze lime juice over top. Sprinkle with olive oil, cayenne and salt; toss to combine.
Add remaining ingredients, toss and serve! Can be made one day ahead. Leave out the bacon bits for a meatless Monday dinner.
Nutrition Facts
2 Servings
Calories 272.2
Fat 17.7 g Cholesterol 17.6mg Sodium 461.4 mg Potassium 832.9 mg
Total Carbohydrate 23.2 g Dietary Fiber7.8 g Sugars 5.2 g Protein 10.9 g
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