A nourishing tasty salad full of vibrancy, rich in vitamins K, C, E, and healthy minerals for bone metabolism that will leave you feeling satiated.
Ingredients. Use organic and local when possible, makes 2-4 servings
1 large bunch purple leaf kale leaves.
3 medium size purple carrots or small head of purple cabbage.
1 tbls extra virgin quality olive oil.
1 tbls fresh squeezed lemon juice.
¼ cup currants.
1/8 tps pink salt or to taste.
1/16 tsp fresh black pepper
1/16 ground cumin to taste.
1/16 sesame seeds.
Garnish with broccoli sprouts.
Wash and trim the thick stem from the kale leaves.
Let dry, then tear or chop into bite size pieces and place in a large salad bowl.
Drizzle the olive oil over the kale and massage well until the leaves feel soft to touch.
Add lemon juice, salt, currants, and digestive spices.
Give it a good toss and serve. Enjoy!