Minced Kale Salad
By Christina Pasternak 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.
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- 1 head of lacinto kale (also known as dinosaur kale) = approximately 4 cups when chopped
- 1 × �0.25 cup of raw pine nuts
- 1 × �0.25 cup raisins
- 1 × �0.25 cup of nutritional yeast
- 1 × Juice of 1 lemon
- 1 tablespoon of cold-pressed, unfiltered olive oil
- 1 teaspoon of raw honey
- salt and pepper to taste
You may also need:
Bowl, Food Processor, Spoon
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!
In a food processor, pulse the kale until it’s a finely minced consistency (Think tabouli salad). Transfer it into a large bowl.
Add the pine nuts, raisins, lemon juice, olive oil, honey, salt, and pepper. Toss well.
Shovel the melt-in-your-mouth kale salad into your orifice with a spoon and enjoy!
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