banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Kale and Sprout Salad with Immune-Boosting Dressing

    Share

    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.

    Advertisement

    Dressing

    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)

    Toppings

    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
    Avocado
    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

    Advertisement

    Kale and Sprout Salad with Immune-Boosting Dressing

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.