This flavor-packed salad makes for a light, but satisfying summer lunch or dinner side dish. Kale has the highest antioxidant value of any other fruit or vegetable, meaning its ability to protect our cells from free radical damage is second to none.
The salad also uses turmeric, an herb that has been used for thousands of years for helping to alleviate arthritis and joint inflammation as well as support liver detoxification. Thank you to Nicki Rubin, a clinical herbal intern in the Natural Care Center, for sharing this delicious salad recipe!
Ingredients:
For the salad:
- 1 bunch of kale
- 1 lemon
- Extra virgin olive oil
- Optional: add your favorite veggies (i.e. chopped tomato, red bell pepper slices, avocado slices)
For the dressing:
- 1 bunch of kale
- 1 cup of cashews
- Extra virgin olive oil
- 1 tsp Turmeric powder
- 2 garlic cloves
- Juice of 1 lemon
- 1 tsp of Maca, American ginseng, Astragalus, or Shatavari powder
- 1 tsp of fresh ginger
- 10 basil leaves
- A pinch of Himalayan salt crystals
- A dash of crushed black pepper
Directions:
- Wash kale very well. Chop into small pieces (I like to do large strips). Place in a large bowl. Massage with lemon juice from one lemon, drizzle olive oil, and massage with that as well. Let sit.
- Crush and chop garlic into fine pieces, finely chop ginger. Chop veggies. Chop basil well. Add these ingredients along with all other ingredients for the dressing to a food processor or blender. Add olive oil and water until you get the consistency you’re seeking. If you like a thick creamy dressing add less olive oil and water.
- Pour dressing on top of kale that has been sitting. Mix dressing into kale until it covers it completely.
- Add avocado or other chopped veggies on top of salad if you’d like some more texture.
- Enjoy!