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Minced Kale Salad
By Serves 2

The pine nuts in this salad give it some crunch and make it more filling. Its an excellent source of pregnancy nutrients, especially protein, folate, calcium, iron, and omega-3s, and nutritional yeast provides over double the RDA of the seemingly elusive vitamin B12.

Prep Time: 10m
Cook Time: 0m

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  1. 1 head of lacinto kale (also known as dinosaur kale) = approximately 4 cups when chopped
  2. 1 × �0.25 cup of raw pine nuts
  3. 1 × �0.25 cup raisins
  4. 1 × �0.25 cup of nutritional yeast
  5. 1 × Juice of 1 lemon
  6. 1 tablespoon of cold-pressed, unfiltered olive oil
  7. 1 teaspoon of raw honey
  8. salt and pepper to taste

You may also need:

Bowl, Food Processor, Spoon

Step 1:

Wash and de-stem the kale. Be sure to pat the leaves dry or give it a whirl in a salad spinner if you have one. You don’t want to use damp kale -- yuck!

Step 2:

In a food processor, pulse the kale until it’s a finely minced consistency (Think tabouli salad). Transfer it into a large bowl.

Step 3:

Add the pine nuts, raisins, lemon juice, olive oil, honey, salt, and pepper. Toss well.

Step 4:

Shovel the melt-in-your-mouth kale salad into your orifice with a spoon and enjoy!

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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