For The Love Of Green Salad!
3 Cups 150g Kale (dinosaur or curly preferred)
6 Tbsp Olive oil
5 Tbsp Lemon juice
3 Tbsp Nutritional yeast
½ clove Garlic, crushed
¾ tsp Salt
3 Cups 200g Broccoli
½ Cup 10-15g Fresh coriander
½ Cup 10-15g Fresh parsley (flat leaf preferred)
½ Cup 10-15g Fresh dill, basil, or sorrel
½ Cup 60g Sunflower seeds, toasted is nice
F.L.O.G: For the Love Of Green Salad... so you can continue at your usual pace with flog-protection that your body will love!
Remove the stems from the kale by wrapping your thumb & forefinger around the leaves at the base of the stem and pulling them off the stem.
Wash and dry the kale leaves. Stack and hold them tightly in a bunch and cut through it as thinly as you can without mincing it.
Transfer to a mixing bowl and add all 'dressing' ingredients over the kale (oil, lemon, spices etc.).
Massage the dressing ingredients through the kale with clean hands.
If you like the stem of broccoli raw then incorporate, otherwise save it for another recipe and just use the florets here. Cut whatever stem is left as thinly as possible and keep cutting up into the florets until they come apart naturally into tiny pieces.
Wash, dry, and roughly chop all fresh herbs.
Toss everything together and serve. Store extras in the fridge for up to 4 days (or toss through the frying pan first at day 5).
This makes the best breakfast topper over avocado on toast! Talk about an excellent way to get greens into your day.
This also makes an excellent salad to bring camping or on trips away as it is quite hardy and can be added to such a range of meals as a delicious accompaniment or for getting your greens dose in the most yummy way.
Kale, broccoli and leafy green herbs are powerhouses of nutrition in general, but particularly high in vitamin K (think blood, brain, and bone health), vitamin A (think eyes, skin & bone health), vitamin C (think immune system, connective tissue and skeletal system), and iron (blood health, energy, brain function). These benefits only scratch the surface too!