Kale Berry Salad is a delicious way to get this coveted dark, leafy green superfood into your diet. When sliced into ribbons, chewy kale is easier to eat than when trying to eat whole leaves. Be sure to remove the tough stalks and clean the leaves well. Tart cranberries or goji berries with seeds or pine nuts make this salad not only healthy, but full of texture, flavor, vitamins, and minerals. Take it to lunch or have it with dinner.
Do you want to try eating more goji berries? You can also try goji berries in these recipes:
Get more kale into your diet with these easy recipes:
Yields: 4 servings | Serving Size: 1 cup | Calories: 135 | Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Carbohydrates: 10 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 1 g | SmartPoints (Freestyle): 5
- 2 small bunches of kale, stems and center ribs removed or 1 (10 ounce) package baby kale leaves
- 1/4 cup goji berries or dried cranberries
- 1/4 cup pumpkin or sunflower seeds or pine nuts
- 1 cup fresh blueberries, stems removed and rinsed
- 1 tablespoon extra virgin olive oil
- 1 ripe avocado, peeled, pitted and diced
- Salt and pepper
- Stack kale leaves and slice crosswise into thin ribbons and add to a salad serving bowl. Drizzle in the olive oil and sprinkle in the salt and pepper. Toss to coat the leaves. Toss the berries and seeds with the lettuce to incorporate. Top the salad with the diced avocado and serve.
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