Fuel your life with the purest vitamins
Nov 3rd 2025
Combine Two Superfoods to Make Delicious Kale Salads
Kale is a sturdy winter green that is chock full of nutrition. Combining olive oil with kale is a nutrient bonanza! Both supply lots of phytonutrients (kale alone provides over 45 different flavonoids) and antioxidants. As well as being higher than most green vegetables in vitamin C, kale is rich in carotenoids, like eye-healthy lutein, zeaxanthin and beta-carotene, and in vitamin K; olive oil facilitates the absorption of these fat-soluble nutrients. Kale also contains several times as much calcium as milk per calorie, and about half as much per unit of volume; the bioavailability of calcium from kale is better than from pasteurized milk.
SIMPLE KALE SALAD
Ingredients: 1 bunch of dinosaur kale (it’s less bitter than curly kale).
3 tablespoons Beyond Health Olive Oil
Pinch or two of Selina Celtic Sea Salt
Juice from 1 lemon
Serves 2 unless you add more ingredients
In a large bowl, combine kale, olive oil, lemon juice and sea salt. Massage kale with your hands for a few minutes until its fibers begin to break down and it’s not so tough.
Before serving, add whatever strikes your fancy, for example:
1 cup cherry tomatoes halved, ¼ medium red onion halved and thinly sliced, 1 ripe avocado cut into chunks, ½ cup raw pumpkin seeds
Grated beets, grated carrots, sesame oil and sesame seeds
MARINATED KALE SALAD
This salad, from the I Am Grateful cookbook, by Terces Engelhart, is time-consuming to make, but divine eating for a special occasion
Ingredients: 1 cup sliced shiitake mushrooms
4 cups kale (without stems)
¼ cup hijiki seaweed (presoak 2 hours and then drain)
1 cup shredded carrots
1 cup julienne-cut cucumbers
½ cup sesame seeds to garnish
Optional and decadent, but really adds a lot: 2 ounces of tamari roasted almonds
For mushroom marinade: ¼ cup lemon juice
¼ cup Bragg’s Liquid Aminos
For salad marinade: ½ cup Beyond Health Olive Oil
1/3 cup fresh orange juice
2-1/2 tablespoons Bragg’s Liquid Aminos
2-1/2 tablespoons rice vinegar
½ tablespoon sesame oil
¼ teaspoon Selina Celtic Sea Salt
Make the mushroom marinade. Slice shiitake mushrooms into thin strips and put them into the marinade.
Make the salad marinade by blending all of the ingredients.
Cut the kale into thin strips and cut the strips crosswise into 1-2” lengths
In a large bowl, place the kale, drained hijiki, carrots and cucumbers. Drizzle with marinade and toss until well-coated.
You can serve this salad right away, or make it in advance.
To serve, remove the shiitake mushrooms from their marinade and add them to the salad mixture. Toss lightly and divide onto four salad plates. Garnish with sesame seeds and tamari roasted almonds.
