Cauliflower is great and all, but I’m still stuck on last year’s health food craze: kale. It is known to be great for weight loss; lowering cholesterol; boosting the health of your skin, nails, and hair; and for people like me who have anemia, a great source of iron (VegKitchen mentions that its higher concentration of iron is good for all of the vegetarians and vegans out there, too). Read more about the benefits of kale here. Besides all of the countless health benefits of kale, I just happen to love the crisp, leafy taste of kale. And because it is also high in fiber, you feel full longer after eating a meal that features this dark green.
So, instead of continuing on for my love of kale, here’s the recipe to what I believe is a must for summer weather. While I used only kale, you can toss in some spinach or dandelion leaves for added variety.
This recipe makes 1 serving
For the salad mix
- 2 1/2 cups of kale
- 6 fresh strawberries, halved
- 1/4 cup blueberries
- 1/4 cup blackberries
- 1 hard-boiled egg, sliced
- 1 tablespoons of feta cheese
For the dressing
This is my take on a low-fat honey mustard dressing.
- 1/3 cup of Low-fat Greek yogurt
- 1 tablespoon of honey
- 1/2 tablespoon of mustard
- cracked black pepper and salt to taste
- Rinse kale greens then dry well.
- Add fruit, feta, and egg.
- In a small bowl, mix together the dressing ingredients. Add more salt and pepper if needed. You should only taste a hint of the honey and mustard.
- Drizzle on dressing and you’re done!
This recipe is only around 230 calories per serving. This salad is light, fresh, and a summer staple that is great for any hot day! Check it out on Pinterest here!