Anti-inflammatory Gluten-Free Recipes: Vegan RED AND GREEN KALE SPA SALAD

(What makes this a spa salad? Because the kale gets a massage!)

I’m not going to lie; I used to think of a kale only as a plate garnish. Wow- I have come a long way. I now eat it every week in one recipe (like this Kale Spa Salad) or another (Kale Puttanesca anyone?) and my body thanks me. Kale is a cruciferous vegetable and one of the most nutritious anti-inflammatory foods because it packs an alkalizing punch delivering detoxifying, cholesterol-lowering phytochemicals and anti-oxidants nutrients that protect us from cancer. Kale is an excellent source of fiber, vitamin A, C and K, and manganese. It is also a good source of calcium, potassium and B vitamins and all for only 34 calories per raw chopped cup.  Feed Your Body Royally! Taste and health can coexist…

INGREDIENTS: 


1 head organic red kale (cut horizontally into 1⁄2 strips, washed and dried, stems discarded)

1 head organic green kale (cut horizontally into 1⁄2 strips, washed and dried, stems discarded)

1⁄2 pound shiitake mushrooms (stemmed – reserve stems for another use – washed and sliced 1⁄4 inch thick)

Celtic Sea Sauce and fresh black pepper

2 oranges or 2 cups papaya (peeled, seeded and sliced into bite-sized pieces)

1 package Hail Merry Lemon Thyme Pecans 

PICKLED ONIONS


1 small red onion (peeled and thinly sliced)

1 tablespoon Bragg’s Organic Apple Cider Vinegar

1-2 cups warm (105 degrees) water

DRESSING: 


1-2 tablespoons Bragg’s Apple Cider Vinegar

1-2 teaspoons Cold-Pressed Walnut Oil

1 tablespoon Bragg’s Braggberry Dressing


Raw Hot Sauce to taste*

Celtic Sea Sauce and fresh black pepper

ASSEMBLY: 


1. In a small bowl, cover onions with vinegar and water; let rest for 15-30 minutes.

2. Separately, in a small bowl, whisk dressing ingredients together.  Set aside.

3.  In large bowl, combine kale and mushrooms with salt and pepper; massage with hands for approximately 5 minutes to soften kale and let mushrooms absorb seasoning. Toss with dressing and top with fruit and pecans. Serve immediately.