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An amazing and healthy low sodium salad

Discussion in 'Your Lovely Kitchen' started by Katers, Apr 13, 2015.

  1. Katers

    Katers New Member

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    Mar 25, 2015
    Hi all,

    I love cooking and one of the biggest challenges has been able to find food that tastes good with a low sodium diet....
    I already eat this way most days but thought I would pass along this recipe to those who are interested. This is from a Vegan cookbook called "Oh She Glows". The only modification I made is that I added cucumber instead of the pear and a did not add the salt.

    Enjoy!

    Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette
    Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free

    Shredded Lacinato kale is tossed in a tangy balsamic, apple cider, maple, and garlic dressing and then topped with sliced pear, pomegranate arils, pepita, hemp, and black sesame seeds, and large flaked coconut. Whenever the dull winter weather has you feeling blah, whip up this vibrant dose of nutrients and you'll be feeling better in no time.
    YIELD
    3-4 SMALL BOWLSPREP TIME
    30 MINUTESCOOK TIME
    0 MINUTES
    Ingredients:

    FOR THE DRESSING:
    2 tablespoons extra virgin olive oil
    1 tablespoon apple cider vinegar
    1 tablespoon balsamic vinegar
    1 teaspoon pure maple syrup, or to taste
    1 teaspoon Dijon mustard
    1 garlic clove, minced
    1/4 teaspoon fine grain sea salt
    Freshly ground black pepper, to taste
    FOR THE SALAD:
    8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
    1 pear, thinly sliced and chopped
    1/2 cup pomegranate arils
    1/4 cup pepita seeds
    3-4 tbsp large flake coconut
    1-2 tbsp hemp hearts
    1-2 teaspoons black sesame seeds (optional)
    sprinkle of cinnamon
    Directions:
    In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
    Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
    Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
    Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.

    Read more: http://ohsheglows.com/2014/12/30/superfood-crunch-salad-with-homemade-balsamic-apple-vinaigrette/#ixzz3XEN6RlFE
     

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