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!
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
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.