Full of flavor and just the right amount of crunch, this delicious salad is a great way to get more leafy greens and fruit into your diet. Massaging the kale with avocado tenderizes the green, while the apple and pecans give the salad just the right amount of crunch. This recipe would be great on a fall or winter holiday table or simply serve it up any day of the week. For a lower fat recipe, you can reduce or omit the pecans and bring in crunchy vegetables of your choice such as finely chopped celery, carrot, or cabbage.
Worried about kale if you have a thyroid problem? Don’t be—it’s amazing for the thyroid. Read more about why in my book Thyroid Healing. Apples are also amazing for the thyroid. Apples are anti-inflammatory for the thyroid because they starve Epstein-Barr Virus, which very often resides in the thyroid. When their pectin enters the digestive system, it releases phytochemicals that bind onto EBV, shrouding the virus cells so that they can’t feed and proliferate.
Kale & Apple Salad
4 cups kale, destemmed and roughly chopped
1 small avocado (about 1/2 cup)
1/2 tbsp raw honey
1/4 cup lemon juice
1/2 tsp sea salt, more if needed
1/2 tsp black pepper, more if needed
1/2 cup pecans, roughly chopped
1/2 cup dried cranberries
2 large red apples, such as gala or fuji, chopped
Place the kale, avocado, raw honey, lemon juice, salt and pepper in a large bowl. Massage the avocado into the kale, then add the pecans, cranberries and apples. Mix well and serve.
Serves: 3-4 people
For more on the undiscovered healing properties of apples and how they can help you, check out my bestselling book Liver Rescue.
This item posted: 22-Sep-2018
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