Kale salads are quite possibly the greatest thing since sliced bread. After 10 years of chronic illness, kale salads have been a staple in my kitchen and have helped me discover the beauty of eating whole, fresh foods filled with incredible flavor. This recipe is loaded with fiber, protein and anti-inflammatory Omega 3's from the hemp hearts and lots of goodness and fresh flavors whipped up into a bowl that can be served for lunch or dinner.
There are so many ways to jazz up a kale salad but I recommend you start by 'massaging' the leaves so they are super soft and tender! Fresh kale salads are so easy to prepare and when you use your hands and a good quality extra-virgin olive oil, you can massage the harsh kale into soft, tender leaves that are easy to digest and taste incredible when paired with other fresh ingredients. Here, I tossed grape tomatoes, sprouts, parsley and hemp hearts into a large bowl, seasoned to taste with sea salt and pepper and then drizzled lemon juice on top for a perfectly delicious end of summer salad that's sure to please your taste buds. Dig in and enjoy the last days of summer!
Anti-Inflammatory Kale Salad with Hemp Hearts
Serves 2-4
Ingredients
•1 large head curly kale, finely chopped and stems removed
•2 Tbsp. extra-virgin olive oil
•1 cup grape tomatoes, quartered
•1 cup sprouts
•1 Tbsp. finely chopped fresh flat parsley
•2 Tbsp. hemp hearts
•Sea salt and pepper, to taste
•Pinch of crushed red pepper flakes (or cayenne pepper)
•Juice of 1 large lemon
•1 tsp. lemon zest, optional for garnish
Directions
1.In a large bowl, massage the chopped kale and oil with your hands until the kale is soft and tender and turns a dark green color. Add the tomatoes, sprouts, parsley, salt, black pepper and crushed red pepper; toss to combine. Drizzle with the lemon juice and season to taste with salt and pepper. Garnish with lemon zest, if desired, toss again and serve immediately.