Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – – it also is a good source of minerals copper, iron, manganese, phosphorus and potassium. This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.
So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.
– 2 bunches lacinato kale
– 1- 15 ounce can chickpeas
– 1 cup fresh lemon juice
– 2 cups shredded carrots
– 2 Tablespoons spicy brown mustard
– 4 Tablespoons basil olive oil
– 1 teaspoon Organic Blue Agave
– ¼ cup rice vinegar
– 4 Tablespoons balsamic vinegar
– 1 teapoon garlic powder
– Krazy Salt
Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!
In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.
Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!
Happy healthy cooking!