National Kale Day

Lunch

It’s #nationalkaleday! To celebrate, we made a colorful kale salad for lunch, and sprinkled on some hemp seeds for extra protein. We’re also sharing a favorite kale salad recipe from our wellness coach, Safia Morsly-Fikai. Try it and let us know what you think!

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Ingredients:

1 bunch kale, stems removed

1 tsp. Himalayan pink salt

1/4 cup sunflower seeds

1/4 cur red onion, chopped

1/3 cup dried cranberries

1/2 green apple, chopped

1/4 cup olive oil

2 Tbs. apple cider vinegar

Directions:

Wash and dry kale.

Stack leaves, roll up and cut into thin ribbons.

Put kale in a large bowl and cover with salt.

Massage salt into leaves with your hands for about 2mn or until it looks wet and broken down.

Transfer kale to a fresh bowl and discard any leftover liquid.

Mix onion, cranberries, apple and sunflower seeds.

Dress with oil and vinegar and toss.

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