This is a good, hearty, salad that’s packed full of nutrients and good fats from hemp oil. I used hemp oil rather than extra virgin olive oil for the added benefits of omega fatty acids that it contains. I recommend letting this salad sit in the fridge to marinate for two hours before serving.
What you will need:
1 bunch of organic kale
2 granny smith apples, chopped into cubes
about 10 oz Swiss cheese, also chopped into cubes
juice of one lemon
mung bean sprouts
2 garlic cloves, minced
enough hemp oil to coat the leaves
sea salt, to taste
a touch of Bragg’s Liquid Amino Acids
On a cutting board, cut the kale into thin 1/4 inch strips, then cut those strips in half or thirds, depending on how big the leaves are. After adding the cubed apples, squeeze the lemon over the apple cubes to prevent browning. Add mung beans, chia seeds, hemp seeds, cashews, and garlic, using just enough oil to cover the leaves and veggies in a light coating of dressing. Add sea salt and Bragg’s Liquid Amino’s to taste and serve as a side with dinner, or as the main course.
- Blackberry Chia Seed Smoothie (movingmommy.com)
- 5 Superfoods You Should Try to Eat Every Day (onegreenplanet.org)
- Mung Bean Sprouts with Scallions (delicrecipes.wordpress.com)
- Raw Hemp Chia Seed Bars (onegreenplanet.org)