Are you a kale devotee? If so, try this raw and vegan Kale Salad with Cranberries and Pepitas? It is reminiscent of the delicious Kale Salad Central Market (in Texas) sells in the prepared food section except we replace the almonds with Vitamin E rich Hail Merry Salt N Pepper Sunflower Seeds. This super healthy salad was adapted from a Recipe for Life recipe by Debbie Gore with minor tweaking to make raw.  Grape seed oil is perfect for the raw citrus salad dressing because it is lighter than olive oil and rich in vitamins and healthy fats. We keep the sunflower, pumpkin and sesame seeds raw and throw in some ginger and palm sugar for a peppery sweet taste. This raw and vegan salad makes a wonderful light meal filled with plant protein, antioxidants, vitamins, alkalizing minerals and cancer protecting phytonutrients. Don’t forget- it is a good idea to stock your refrigerator with Hail Merry Seasoned Nuts and Seeds so you can always Feed Your Body Royally with healthy salad toppers.

Kale Cranberry Salad Recipe

Serves: 4

Salad

1              bunch kale, sliced crosswise in ribbons (tough stems removed)

1              cup baby spinach leaves

1 /2          cup Hail Merry Sunflower Seeds

1/2           cup dried cranberries

1/3           cup raw pumpkin seeds

Dressing

1/3          cup organic apple cider vinegar

2/3          cup unrefined grape seed oil

1              tablespoon palm sugar (or more to taste)

2              tablespoons freshly squeezed orange juice

1              tablespoon freshly squeezed lemon juice

1              teaspoon raw sesame seeds

2              teaspoons chopped crystallized ginger

1              tablespoon finely chopped shallot

2               tablespoons fresh chopped parsley

Sea salt and fresh ground pepper to taste

1. In a salad bowl add kale, spinach, sunflower seeds, cranberries and pumpkin seeds.

2. To make dressing: In a small food processor or blender, mix dressing ingredients together. Use as needed or refrigerate the dressing.

3. Toss the salad with the desired amount of dressing. Season with salt and pepper and serve immediately.

Kale farmers must be rejoicing- kale has moved from "garnish" to  centerplate green "Superfood", and no wonder. 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 antioxidant 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. In this raw summer Mango Mint Kale Salad we balance the bitter notes of the leafy green with the sweet mango and lime juice. Throw in some ripe tomatoes, mint, fruit and Hail Merry Lemon Thyme Pecans for a no-oil added salad bursting with flavor, texture and taste!

Feed Your Body Royally! Taste and health can coexist…

Mango Mint Kale Salad

6 cups Organic Dino Kale, rough chopped

6 sprigs Fresh Mint

1 mango, peeled and sliced

1 mango, peeled and diced ½” pieces

2 ribs green onion, sliced

¼ cup dried cranberries

½ cup dried apricots, diced ½”

1 cup yellow sweet mini ‘cherry’ tomatoes

3 limes, juiced

1/2 bag (3.5 oz) Hail Merry Lemon Thyme Pecans

1. Remove the stem from the kale and rinse and drain well.Cut each rib in half lengthwise and cut cross wise to make about 1” pieces.

2. Mince fresh mint and toss with the kale. In a blender, puree one mango with the lime juice. Massage the mango dressing into the kale.

3. Slice green onions and cut tomatoes in half then add to the salad along with cranberries, apricots and mango pieces.

4. Garnish with Lemon Thyme pecans and serve immediately.