Kale is King, the king of our super greens. Blueberries are the King, the king of Antioxidant foods. And did you know that carrots have been originally purple?
This Kale salad is a great way to detoxify your body since it’s containing an immense amount of antioxidants, vitamins and fiber. It’s also a good make-ahead dish because you can store it at least 3-4 days in the fridge. And with every day, the kale is getting softer and mellow which makes the taste even better. Just one thing: the coconut dressing is becoming hard in the fridge. Hence, your salad should be at room temperature again before serving.
Healthy Note 1: The Detox Powerfood Kale
Kale is a detox food. It’s filled with fiber and sulfur which are especially good for your liver. If you are chewing on raw kale, the kale starts creating enzymes to help your liver detoxify cancer causing issues. WOOW, isn’t this great? Also, kale is a wonderful source of natural antioxidant, anti-inflammatory and vitamins.
Healthy Note 2: The cancer prevention Purple Carrot
Carrots used to be purple before the 17th century. And the purple in carrots means a lot of healthy phytochemical constituents. Ahh…What?? So-called phytochemical stuff is considered to be good for our health like antioxidants and anthocyanins. Generally, they have protective or disease preventive properties. In addition to the common orange carrots, purple carrots offer this extra nutritional benefits. Btw. Anthocyanins are the cause of the red to blue color which means they are also in blueberries.
Healthy Note 3: The memory improving Blueberry
There is exciting news, blueberries can improve memory. This result is shown in some studies. At least, eating blueberries daily for 12 weeks did already show an increasing cognitive function including memory. It’s also said that one can freeze the blueberries without losing their anthocyanins and antioxidants (more about antioxidants.)
This was just a little zoom of the health benefits in these ingredients. Oh and Parsley is also an amazing storehouse of nutrients as for example his high amount of antioxidants. So let’s start with this antioxidant boosting Kale Salad.
- 2 cups baby kale or Tuscan kale roughly torn
- 1 cup fresh broccoli florets
- 2 wild, purple carrots, sliced or *spiralized
- ¼ head radicchio, torn
- ¼ head of a small endive, thinly sliced
- ½ bunch fresh parsley, roughly chopped
- 1 cup of fresh or ½ cup of dried blueberries (I used dried ones because it’s no blueberry season)
- 4 kiwis, peeled and sliced or diced
- Pine nuts for the topping
- 4 tbsp Coconut mouse * (or optional: any nut butter)
- 4 tbsp Warm water
- 1 tbsp Date syrup
- 2 tbsp lemon juice
- In a small bowl, whisk together sauce ingredients, stir well
- In a large bowl, combine the kale and dressing. Massage the dressing into the kale for 2-3 minutes until coated and slightly softened
- Then, place aside to marinate for a few minutes, the longer the more the kale has time to tenderize
- In meantime, prepare your other ingredients
- Add the other salad ingredients to the kale and toss until evenly combined.
- Sprinkle some pine nuts on top
For more vegan kale inspiration, please head over to thrivecuisine !
Should you decide to give the Detox Kale Salad a try I’d love to hear how it went! You can drop a line or post a picture on Instagram and tag me via @food_without_regrets so I’ll see it ^.^
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