Parsley Kale Salad

I love kale. This leafy super veggie has some amazing healthy benefits! But, up until a few weeks ago, the only way I could get this bitter vegetable to pass through my, somewhat picky, tastebuds was by juicing it and adding in a few sweet apples to counteract that kale “bite.”

I was so excited when I happened upon this recipe! It is quick and easy to make, stays fresh for about a week and my favorite part – you can eat as much as you want! Kale is low in calories, high in fiber and has absolutely zero fat! This salad makes a great appetizer, side dish or even a nice spring meal.

This one is for you, all you picky eaters… or should I say soon-to-be kale-lovers!

parsley kale salad

 

save print

ingredients

• 1 bunch of kale (approximately 10 leaves)
• 1 bunch of parsley
• ¼ cup sesame seeds
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 3 cloves garlic, minced
• 2 tbsp your favorite vinaigrette (my favorite is pomegranate vinaigrette)
• dash of cayenne pepper
• salt to taste

instructions

1. Begin by separating the kale leaves from the stems. (We will only be using the leaves for this recipe, but save the stems to add to your juice!)
2. Break the leaves apart into bite-sized pieces and place in a large mixing bowl.
3. Chop the parsley and add to the kale leaves.
4. Add the rest of the ingredients and mix well and enjoy.

notes

Remember, you can add as much or as little cayenne pepper as you would like... I was raised to love that spicy kick, so I generally add a few shakes to my salad.

3.5.3226