Kale is pretty popular right now. It’s a huge health-food trend, people keep saying it’s a “Super-food.” I personally believe that all veggies and fruits are “Super-foods” and that instead of just trying to incorporate one, you should be eating a serving (or two!) of veggies at every meal.
Okay, I realize that I’m just one of those people who loves vegetables and fruit. I always have, even as a little kid (broccoli was my favorite veggie as a little one). And so you might be thinking, “she’s a weird-veggie-lover so of course she loves kale!” But kale is something that I think everyone can learn to love. It can spice up a plain salad, mesh well with a vegetable-heavy stir-fry, and even make a healthy but very satisfying alternative to chips. What’s not to love about that?!
Green Salad with Kale (for one)
2-3 leaves of Romaine lettuce, washed
1/2 whole carrot, washed and peeled
1/3 Roma tomato (you could also use grape, cherry, or just about any other type of tomatoes you want!)
1/5 Cucumber, washed and peeled
2 leaves of Kale, washed
sliced chicken breast
a pinch of feta cheese
hard cooked egg slices
1. Thoroughly wash all of your veggies. You don’t want any bacteria or food-borne illnesses coming your way!
2. Lay lettuce and kale on a towel to dry.
3. Peel carrot and cucumber with a vegetable peeler. Chop the carrot into rounds, and slice the cucumber into “half-moon” shapes.
4. Cut your tomato into pieces. If using avocado, like I did, chop your avocado into cubes! Make sure to leave the pit in the unused avocado–it’ll keep it fresh longer.
6. Tear your dry lettuce into pieces, mix them with your shredded kale, and pile them onto your serving dish.
7. Pile on all of your toppings (note: I don’t care for salad dressing, so I don’t include that. Feel free to put your favorite dressing on!)