Kale is the new craze. It's a popular vegetable from the cabbage family. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. Over the years, kale has gone from dish garnish to one of the trendiest greens. Kale is used in everything from smoothies, salads, to sautéed and used in pasta and other warm dishes. So, this year, I decided to eat healthier. I don't know how long it will last or if I can even guarantee that it'll stay that way, but I am going to try! So here's a Kale salad I threw together for lunch today! It was delicious and colorful. It also has so many different textures in every bite, which I personally love! This recipe requires that you get messy and use your hands. It’s loaded with antioxidants and healthy fats.
Ingredients:
1 head kale, any type
2 ripe avocado, diced
extra virgin olive oil
salt
Cherry tomatoes, sliced in half
1/4 red onion, finely diced
juice of one lemon
red pepper
1 cup Pomegranate seeds
Roasted and salted sunflower seed meat
Directions:
Remove center stalks of the kale and slice into thin ribbons and place in a big bowl.
Add a little bit of olive oil and salt and massage with your hands to coat kale.
Add the avocados, tomatoes, onions, and pomegranate seeds to bowl.
Add juice of one lemon and toss well.
Sprinkle with sunflower seeds and enjoy!
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!