We’ve all heard the rave over the green vegetable that is replacing spinach salads and asparagus sides, the leafy green kale. This highly-nutritious vegetable is packed with essential vitamins A, C and K as well as minerals like iron, potassium and more.
In comparison, one cup of cooked kale has over 1000% more vitamin C than a cup of cooked spinach. Unlike spinach, the calcium and iron in kale are easily absorbed in the human digestive system.1
So now, we offer you a delicious kale recipe that will replace any boring green side dish, the Moroccan-inspired kale salad shared by wellness coach Robyn Yioukilis.
The Moroccan Kale Salad
Makes 4 Side Servings | 25 minutes
1 bunch of Tuscan kale, ribs removed and roughly chopped
2 tablespoons extra-virgin olive oil
Juice from half of a lemon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 medium carrot, peeled and finely grated (about ½ cup)
Half of an apple, peeled cored and finely chopped
¼ cup golden raisins
¼ cup sliced raw almonds
3 tablespoons pitted oil-cured olives, halved
2 tablespoons hemp seeds
Freshly ground black pepper
1. In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.
2. In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until all is combined.
3. Add the carrot, apple, raisins, almonds, olives and hemp seeds and toss until combined. Season with salt and pepper. Let the salad rest for 10 minutes before serving.
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