Tangy Kale Salad Lean and Green Recipe
Summer is here and there’s nothing better than the abundance of fresh produce pouring into the farm markets right now. This past week I picked up a big old bunch of kale-crispy, bright green blue and totally organic for a whopping… $1. I brought it home and turned it into this Tangy Kale Salad and my entire family scarfed it down!
Chopping the kale in a food processor makes it tender, sweet and delicious, nothing like the leathery beauty it looks like in this photo. Try it once, and you’ll be hooked! The tangy-ness of the Thai Seasoning along with the sweetness of the lemon oil bring out the best in this green leafy veggie and transform it into something totally yummy you’ll love, with no guilt!
If you're on a low carb program, omit the dried fruit. However, once you transition, you may add some dried fruit (like the cranberries in this one) or even fresh fruit like mandarin oranges. Change it up & have fun!
- 1pound of fresh kale, washed & ribs removed
- 1/4 C apple cider vinegar (the good stuff with "the mother"
- 1/4 C dry cranberries, orange segments or apples*
- Remove the ribs from the kale and pulse in food processor until shredded. Repeat until all the kale is done.
- Add the remaining ingredient.
- Toss, chill and serve!
Recipe Notes & Optavia Counts
Serving Size is 1/2 C and this recipe yields about 8 C salad. Nutrition information is for salad WITH the cranberries.
0 - Lean
0 - Leaner
0 - Leanest
1 - Green
1/2 - Condiments
1/2 - Healthy Fat
*Note: DO NOT add fruit if on Optavia- ok for transition, but not on 5 &1! But don’t worry, it tastes great even without the fruit. You may, as an option, sprinkle your serving with 2 teaspoons of slivered almonds for crunch and texture- just add 1 condiment to your count.
- Serving Size
- per serving
- .6 grams
- Saturated Fat
- .1 grams
- 0 milligrams
- 15 milligrams
- 3.7 grams
- .6 grams
- .1 grams
- 1 grams
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