Kale is my most favorite dark leafy green, and I consume copious amounts of it on a daily basis. Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense foods on the planet. Besides, this amazing plant is loaded with antioxidants and vitamins C and K, which help reduce inflammation. 

Depending on what kind of kale you use, the leaves may be somewhat tough when eating them raw, like in this salad. Massaging the leaves with a little bit of olive oil and salt helps break the fibers, making it a more palatable and easier to digest dish.

Ingredients:

Salad:

2 cups green kale, stems removed, cut into 1"-3" long 1/2" julienne strips

3/4 cup red cabbage, cut into 1"-3" long, 1/8" julienne strips or shredded on a mandoline slicer

3/4 cup carrots, cut into 1"-3" long, 1/8" julienne strips or shredded on a mandoline slicer

1/4 cup red onion, cut into 1/2"-1" long, 1/8" julienne strips or shredded on a mandoline slicer

2 Tbsp. whole raw pumpkin seeds (I use Terrasoul Superfoods Organic Pumpkin Seeds)

2 Tbsp. raw hemp seeds (I use Manitoba Harvest Hemp Hearts Raw Shelled Hemp Seeds)

1 Tbsp. whole raw flax seeds (I use Bob's Red Mill Whole Flaxseed)

Dash of extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)

Pinch of pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

1/2 cup Apple Cider Mustard Vinaigrette (see below)

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Apple Cider Mustard Vinaigrette:

4 Tbsp. whole grain mustard

3 Tbsp. apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar, with The Mother)

9 Tbsp. extra-virgin olive oil

1/4 tsp. pink Himalayan salt

1/8 tsp. black pepper