Massaged Kale Salad
Kale is all the rage these days but for some people, when eaten raw it can cause digestive distress. When massaged with some extra virgin olive oil, it can help to make the kale more digestible. This salad is a like a taste of spring in every bite because combines many spring veggies.
- 8 hard-boiled eggs pasture-raised
- 2 large beets boiled, peeled, & sliced
- 1 bunch kale destemmed & coarsely chopped
- 1 cup sprouted quinoa cooked
- 6 carrots sliced into strips using a veggie peeler
- ⅓ cup pine nuts
- 1 sumo citrus peeled & segmented
- ¼ cup broccoli sprouts
Salad Dressing Ingredients
- 2 lemons juiced
- 4 tbsp extra-virgin olive oil
- 1 tsp garlic sea salt
- 1 tsp lemon pepper
Add 1-2 tablespoons of olive oil to a large bowl with the chopped kale. Massage oil into the kale leaves until well coated.
Add the quinoa and toss. Then add the beet slices and carrot strips. Toss again.
Plate out a serving of the kale, quinoa, beet, and carrot mixture.
Top with two sliced hard-boiled eggs, 3-4 segments of sumo citrus, sprouts, and some pine nuts.
Add dressing ingredients into a small glass jar and shake.
Drizzle dressing over the salad and enjoy!
I prefer to use sprouted grains whenever possible. I usually buy TruRoots, and I can find it at Sprouts, Whole Foods, and Costco. I enjoy buying Love Beets when I don't have the time to boil and peel my own. I can also find these at Costco, Whole Foods, and Sprouts. You can change out any of these ingredients and keep this salad fresh and evolving with the seasons. I chose these items because they are in season in mid spring.