Saturday, April 28, 2012

Detox 360° Kale Salad

  • 1 bunch kale
  • 1 bunch chard

Remove kale and chard leaves from stem.  Tear or slice into thin strips.  
  • 2 large fennel bulbs (thinly sliced)
  • 4 carrots (shredded)

Toss the above mixture with raw, organic apple cider vinegar and walnut oil to coat.  Let it sit for at least an hour.  Salt to taste.

Then add:
  • 1 handful juice sweetened dried cranberries 
  • 2 organic granny smith apples (chopped and peeled)
  • 2 large oven roasted beets, sliced or cubed (you can also used grated raw beets) 

  • Top with chopped walnuts


Adapted from a recipe by Linda Clark at Universal Wellness Associates.

No comments:

Post a Comment