This is my signature ‘go-to’ dish. I make sure that I always have the ingredients on hand so that if I’m in a bind, this salad can be whipped up in 10 minutes or less. Aside from being so yummy, this salad is loaded with antioxidant and anti-inflammatory foods that makes it a great after workout meal. I sometimes make this meal for dinner. It also contains a high amount of vitamin K, vitamin A, vitamin C and magnesium (which relieves stress).
8-10 big leaves of curly kale (torn into bite size pieces)- stems discarded
1/2 cup mung bean sprouts (or your favourite sprouts)
4 tbsp hemp seeds
2 green onions (finely chopped)
1/4 cup coconut flakes
6 katamala olives
1 tbsp goji berries (optional)
Rawk’n Salad dressing
2 tbsp flaxseed oil
1 tbsp coconut vinegar
1/2 tsp himalayan coarse sea salt
fresh cracked black pepper to taste
Mix all of the ingredients in a large salad bowl and add the dressing. Toss the leaves for at least a minute to combine all of the dressing. Cruciferous vegetables such as kale need to combine with acidic ingredients such as vinegar for a short while to break them down to aid in digestion. If the leaves from your kale are very big, you may need double the flax oil and coconut vinegar. Prepare 2 plates of the salad and sprinkle with extra coconut to serve.
Enjoy the way your feel after this meal!!