Kale Salad #glutenfree #caseinfree
At first I was afraid, I was petrified…
But now I just love a kale salad! And my husband will eat it, too. 🙂 I just needed a little tutorial on how to prepare it.
Tear the fringe off the edges of the kale and discard (or compost) the stems. Rinse well. I then soak it in vinegar and water for about 15 minutes and rinse again. Dry. Toss with high-quality extra virgin olive oil. Then add the goodies.
I like to add balsamic vinegar, flaxseed oil (great source of omega-3 fatty acid), Greek Kalamata olive slices (superfood suggested to help prevent breast cancer), sundried tomatoes (make sure not processed in a facility with wheat), organic celery (anti-inflammatory health benefits), walnuts, and almonds (make sure the nuts are not processed in a facility with wheat).