Gluten-Free Recipe: The Ultimate Kale Salad
I started my gluten-free, dairy-free diet due to some health issues, and I must say, I've never felt so good in my 38 years. I created an amazing organic kale salad that my friends have been crazy about so I thought I would share with everyone else.
Gluten-Free, Dairy-Free Organic Kale Salad:
- 1 head of organic kale
- 2 medium size endives
- 1 large heirloom tomato
- ½ cucumber
- 2 medium size carrots
- 1 large avocado
- ½ cup of fresh basil
- ½ cup of grapes (red or green)
- 1 large apple (pink lady preferable – they tend to be on the sweeter side)
- 1 small size red pepper
- ½ red onion
- 3 large strawberries
- 1 tablespoon of chia seeds
- ¼ cup of toasted pine nuts
- ¼ cup of hemp seeds
For the dressing:
- ¼ cup of olive oil
- 2 tablespoon of balsamic vinegar
- 1 spoon of dijon mustard
- 1 tablespoon of oregano
- salt & pepper to taste
Rinse the kale salad and let it dry for about 20 minutes or while you are chopping the vegetables.
Start by chopping the endives, tomato, cucumber, carrots, avocado, fresh basil, red pepper, apple, onion, and the strawberries.
Toss the kale salad into a large salad bowl and add the rest of the vegetables on top of the salad.
Add the chia seeds, pine nuts and hemp seeds.
Add the dressing and stir well.
Amal is a yoga practitioner and a nutritionist at heart - she grew up eating fresh fruit and vegetables from the local farmer's market in Paris, France.
She practices yoga, hikes, and run half marathons. She started her gluten-free, dairy-free diet 3 months ago and she has been discovering great raw/holistic recipes.
Amal is working on deepening her yoga practice by becoming a certified yoga teacher and a nutritionist. She believes in living a healthful and balanced life.