Kale and Rice Salad
By Rosa Anderson - Jones
Although we would all like to LOVE kale, sometimes it's not the most popular thing on your plate. This salad adds a sweet, citrusy twist which makes it hugely palatable. The key is chopping the kale very fine, and loading the salad with lemon juice.
Kale contains fibre, antioxidants, calcium, and vitamin K! Vitamin K is essential in aiding the body's process of blood clotting, which helps the body heal wounds, bruises, and areas affected by surgery. Plain and simple, it's an amazing superfood — and one you don't have to spend a fortune on.
- Half a bunch of kale, finely chopped
- 1/3 cup toasted or raw almonds, chopped
- 1/4 cup of chopped dried cranberries
- Juice of 1/2 lemon
- 1/2 cup of brown rice
- 1tsp turmeric
- 1T Olive Oil
- A good pinch of salt
- A good pinch of pepper
- 1 avocado, chopped into squares
- Cook the brown rice until it's cooked, but still has a good crunch. Remove, drain and allow to cool
- In a big bowl, add the chopped cranberries and lemon juice. Let the cranberries soak up the citrus
- Chopped half a big bunch of kale, and add to bowl. Add olive oil, and allow the oil and lemon to cover the kale leaves
- Add brown rice, salt, pepper and turmeric
- Add avocado
- Add chopped almonds just before you serve so they stay crunchy
This salad stores very well overnight, and the taste was actually better the next day as the cranberries and lemon had marinated the kale.