Kale is loaded in vitamins A, C, Calcium, Iron, Vitamin B-6 and Magnesium. Most of us have an abundance of kale and basil at this time of year so here is a great way to use it. I like to roll the kale up vertically, then slice it horizontally and again vertically. This makes is easier to chew… less tough to eat : ) Then put the dressing on well before you are ready to eat so it has a chance to soften. Switch things up to make it your own. I’ll probably add Brad’s delicious fresh bbq’d salmon : )
Adapted from Author: D.Macey
½ cup almonds
½ cup extra virgin olive oil
½ cup tightly packed fresh basil
½ cup + 1 tbsp fresh lemon juice
½ cup water
1 tsp apple cider vinegar
½ tsp sea salt
½ tsp black pepper
3 cups fresh kale, de-stemmed, cut into bite-sized pieces
1 tbsp olive or grapeseed oil
2 carrots, thinly sliced
2 crowns broccoli, chopped into small pieces
1 zucchini, chopped into small pieces
1 cucumber, chopped into small pieces
1 red pepper, diced
1 yellow pepper, diced
½ avocado per serving
- Place the chopped and de-stemmed kale in a bowl and add the 1 tbsp of olive or grapeseed oil and 1 tbsp of fresh lemon juice, massaging until the kale is well-coated.
- Place the almonds, olive oil, basil, lemon juice, water, apple cider vinegar, salt and pepper into a food proccesor or blender and mix well. Let it sit while you prepare the rest of the salad.
- Add all the chopped veggies to the kale.
- Pour the dressing over the kale and vegetables and mix well.
Top each serving with ½ an avocado and a few almonds.