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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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
- 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.
- Sprinkle avocado and apple over top kale. Finish salad with pumpkin seeds, fresh blueberries and cheese.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g