My kale salad recipe was requested at my live seminar, so I thought I would share it here as well. The topic of eating foods just because you think they are “diet” food was discussed and someone brought up kale. There was a group groan. But then I sheepishly shared that I had started making a kale salad that I could not get enough of. It is a mildly “salty/sweet” taste that I adore. So here is my kale salad for the world! Besides being a weight coach, I have always loved cooking and developing recipes that work well with my efforts to take off weight.

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Joann’s Kale Salad

Serves: Makes 2 servings

Ingredients:

¼ cup raisins

2 cups finely sliced (chiffonade) kale (a generous 2 cups of chiffonaded Kale when I make it)

1tablespoon extra virgin olive oil

2 tablespoons pine nuts

½ apple – sliced into sticks

2 teaspoons lemon juice

Salt and pepper to taste

Put the raisins in a small bowl, add hot water to cover and let soften. Drain before adding to salad at the end.

Fill a sink with cold water. Remove the ribs from the kale leaves (at least the biggest part of the rib). Discard the tough ribs. Swish the greens in the water to dislodge any dirt, then lift them into a colander or onto a dishtowel to drain well.

Once you have the kale fairly dried, roll up multiple leaves and then very finely slice (chiffonade). Put your kale in a large bowl and add the olive oil. Now with a clean hand, massage the olive oil into the kale well. The idea to is really work it in. I like to cut the ½ apple into sticks, either peeled or leave the peel on (your choice) and then sprinkle the lemon juice right over the apple sticks. I think this adds enough lemon juice to the salad. If you taste it at the end and want it more tart, you can always sprinkle a little more lemon juice into the salad.

Now toss the apple pieces into the kale, add the pine nuts and the drained, plumped raisins. Add salt and pepper (I find I like mine a bit salty). Toss everything together and serve immediately. I find that if using the curly kale, this will keep very well in the fridge to have the next day. For me, this becomes a “salty/sweet” combination that I love. At first bit, you might be “meh,” but after a few bites, you’ll be in love!

Nutrition Facts: