Kale is one of the most nutrient dense foods on earth, and it’s so easy to add to your daily diet[1]. You can flash it into a smoothie, add it to a soup, or bake it into chips. Today we want to show you how to use it raw to make a quick, flavorful Kale Edamam Salad.
We paired shredded kale with chewy barley, green soybeans, and buttery avocado. Then we threw everything with a sweet and savory dressing with chili flakes, lemon juice and maple syrup. So delicious!
The secret to using kale raw in salads is to remove the tough stalks and rub the leaves with an acidic dressing for a few minutes. This way they will be softer and it will be a lot easier to chew and digest them. You can enjoy all the benefits of this green vegetable raw.
Like cabbage and broccoli, kale belongs to the cruciferous vegetable family. It’s so rich in nutrients, you’ll be covered with just two handfuls Daily requirement of vitamins A, C and K[2]. Also, you get a nice boost of valuable antioxidants helps you fight disease-causing free radicals.
We turned this lunch salad into one fully balanced vegan meal Include a serving of grains, healthy fats, and proteins. Pearl barley provides slow-digesting carbohydrates that keep you fuller for longer; Avocado packs heart-healthy unsaturated fats, and edamame beans add plant-based protein to the meal.
Warm or cold, this kale salad is perfect for weekly meal prep. It’s ready in just 30 minutes. Every bowl goes in under 500 caloriescovers 70% RDI of fibers, half your RDI for proteinsAnd less than 20% RDI of carbohydrates. Impressively!