Many of us have a love/hate relationship with the superfood kale. We know it’s amazing, but we can’t quite seem to get it down — much like Method Man’s latest album. Packed with your most vital vitamins and minerals, its health benefits are too great not reintroduce into your diet. And I have a recipe to do just that. Meet the salad of all kale salads — the cranberry and hemp kale salad. Packed with protein and antioxidants, this two-minute recipe will make you wonder what you’ve been eating for lunch this whole time. So let’s get started.
4 cups of Chopped Kale
⅓ cup of Blanched Almonds
1 ½ tbsp of Hemp Seeds
⅓ cup of Cranberries
4 tbsp Brianna’s Classic Buttermilk Ranch (dairy-free alternative)
Serving Size: 1
- If you use the kale sold in bunches, you will separate the leaves from the stem and chop/tear the leaves into smaller pieces. OR you can use the prepackaged chopped kale (You’ll find this next to the bagged collard greens in the produce aisle).
- Place four cups into your salad bowl.
- Combine the remaining ingredients, add salt + pepper to taste.
- Voila, you’re done! It literally is that simple. This is great for a quick, healthy lunch or to pair with other dishes for dinner. Though you can use another brand of ranch or even make your own, the key ingredient to look for is vinegar (apple cider or white) in your selection.
This salad has a heaping 43 grams of protein, five grams more than the average four-ounce broiled top sirloin. Along with protein, this salad is high in fiber, calcium, magnesium, potassium and a host of vitamins and minerals that many people are low on — thank you kale, you superfood you. And here’s another quick meal idea using kale. On top of all the nutrients, it can be incredibly delicious. I have literally transformed people’s view of kale with this one simple recipe.
Know someone who hasn’t hopped on the kale train yet? Share this recipe with them via Facebook below!