Lunch

Happy Kale Day Salad

Posted on by Laura

Written by Amanda Blair

It’s National Kale Day and we’re celebrating with a massaged double kale salad! This means you massage the kale leaves, not that you receive a salad massage – sorry. Our leafy green friend has been heralded as THE superfood for quite awhile now because it is the richest vegetable in phytonutrients such as sulforaphane (which helps regulate estrogen and improve glucose levels), which ultimately means a better body shape for you! No wonder it has its own holiday. Strap on your party hands and boogey down with our incredible salad with a side of roasted squash because, fall. Word to the wise— massaging the kale helps break down the leaves so they taste less bitter, more tender and really juicy.

p.s. use the hashtag #kaleday2016 and show us how you’re celebrating!

Ingredients

1 bunch of Lacianto Kale (dinosaur kale)

1 bunch curly kale

1/2 lemon

1 1/2 tsp olive oil

1/2 avocado

sprinkle of pink himalaya salt

1 bunch micro greens

3 TBS hemp seeds

1 handful of raspberries

1 yellow beet (optional)

1 kabocha squash

Instructions

Salad

Wash lacianto and curly kale. Cut off stems and roughly chop and put in a bowl. Squeeze 1/2 lemon, pour 1/2 tsp olive oil and put 1/4 avocado in the bowl of kale. Now the fun part, start massaging it all together! Massage the kale until it everything feels mixed (the avocado should coat all the leaves) and the leaves get juicy. Once massaged, sprinkle with salt and throw in the hemp seeds and mix until hemp seeds are evenly coated throughout. Next, layer the micro greens, raspberries and the yellow beet (steam first). If you want, cube the rest of the avocado and lay on top. Set aside.

Squash

Preheat your oven to 425. Cut your kabocha squash in half and scoop out the seeds, throw into the compost. Once empty of seeds, put halves on a baking sheet and drizzle 1 tsp of olive oil and season with your favorite spices- I chose, garlic powder, cumin and chili powder for kick. Once oven is preheated, put baking sheet in the oven for 20 – 25 minutes. You want to the squash to be soft enough to pierce with a fork. Take out of oven, let cool for 5 minutes. Once cooled, slice in large chunks and plate. Heap generous amounts of your loaded kale salad with the squash and enjoy!

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