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Kale and Sprout Salad with Immune-Boosting Dressing


    This salad and its dressing contain the major anticancer vegetable families (cruciferous, allium, and carotenoid). Consume this immune-enhancing salad regularly. Don’t worry if you’re not a big kale fan. The massaging makes all the difference to its texture, and the dressing lends much palatability to this bitter green.



    1/3 cup (80 mL) cold-pressed extra-virgin olive oil
    Juice of 2 lemons or limes
    1 to 2 Tbsp (15 to 30 mL) raw apple cider vinegar, according to taste
    2 garlic cloves
    1 Tbsp (15 mL) raw unpasteurized honey (optional)
    1/2 in (1.25 cm) fresh turmeric root, grated, or 1/8 tsp (0.5 mL) turmeric powder
    Unrefined salt, to taste
    Fresh ground pepper, to taste
    2 heads of black kale, finely chopped (remove thick stems)


    A handful of assorted sprouts, such as garlic, broccoli, alfalfa, or sunflower
    18 to 24 cherry or grape tomatoes, cut in half
    2 Tbsp (30 mL) freshly grated Parmesan cheese or 2 Tbsp (30 mL) nutritional yeast for a nondairy option

    Optional additions

    Cooked beets and/or sweet potatoes
    Grated purple cabbage
    Pumpkin seeds
    Bread crumbs

    Combine all dressing ingredients well. Massage dressing thoroughly into kale with hands. Allow to sit and marinate for at least 1 hour at room temperature, covered.

    Before serving, add toppings and optional ingredients. Add more dressing, as needed.

    This recipe makes enough dressing for 2 to 3 salads; store leftover dressing in a tightly sealed glass container in the fridge for a couple of days.

    Serves 4.

    Each serving contains: 229 calories; 4 g protein; 18 g total fat (3 g sat. fat, 0 g trans fat); 16 g total carbohydrates (7 g sugars, 2 g fibre); 76 mg sodium

    source: "Healing Foods", alive #390, April 2015


    Kale and Sprout Salad with Immune-Boosting Dressing



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