Kale Salad with Blueberry Ginger Dressing Recipe - Clean Eating Magazine

Kale Salad with Blueberry Ginger Dressing

The ultimate anti-aging memory food, blueberries contain compounds that help brain neurons communicate more effectively.
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Kale Salad with Blueberry Ginger Dressing Recipe

Kale Salad with Blueberry Ginger Dressing Recipe

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 6 to 7 cups curly kale leaves, thick stems removed and leaves roughly torn
  • 1 tbsp fresh lime juice
  • 1 tsp olive oil
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1 small avocado, peeled, pitted and chopped
  • 1 small apple, cored and sliced
  • 3 tbsp toasted unsalted shelled pumpkin seeds (aka pepitas)
  • 1/4 cup fresh blueberries
  • 1/4 cup goat’s milk feta cheese

DRESSING

  • 1/4 cup fresh or thawed frozen blueberries
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp peeled and minced fresh ginger
  • 1 tsp raw honey
  • 1/4 tsp each sea salt and fresh ground black pepper

Preparation

  1. In a large bowl, combine kale, lime juice, 1 tsp oil and 1⁄2 tsp each salt and pepper. Use your hands to massage mixture into kale, until leaves have wilted just slightly. Transfer to a serving platter.
  2. Sprinkle avocado and apple over top kale. Finish salad with pumpkin seeds, fresh blueberries and cheese.
  3. Prepare dressing: In a blender, combine all dressing ingredients and 3 tbsp water and blend on high until smooth, about 1 minute. Drizzle over salad.

Nutrition Information

  • Serving Size: 1/6 of kale salad
  • Calories: 222
  • Carbohydrate Content: 16.5 g
  • Cholesterol Content: 10 mg
  • Fat Content: 16 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 373 mg
  • Sugar Content: 7 g
  • Polyunsaturated Fat Content: 2 g