Kale salad

The four of us spent this past weekend up north, visiting and having fun with Matt's family at his parents' house on the lake. When we arrived, Matt's mom was keen to show me her vegetable garden with its enormous crop of kale. The hearty green leaves were growing enthusiastically along an entire row of the garden bed, and Matt's mom said they'd been eating it like crazy all summer long. I've decided I definitely need to plant some kale next year (and that I will definitely need a bigger vegetable garden to do so!)

Kale is a wonderfully healthy food to eat, so it's a good plant to have lots of! The leafy green is full of antioxidants, vitamins K, A, and C, and fibre, and can be enjoyed both raw or cooked. (We like to saute it with a little olive oil and fresh garlic, and then sqeeze a bit of lemon juice over top before serving.) This past weekend, I made a crunchy, raw kale salad (with a dressing recipe I found in Chatelaine magazine) that was a big hit with Matt's whole family.

Kale, Cabbage, and Carrot Salad

1 bunch of kale leaves, washed, dried, and thinly sliced
1/4 head of shredded red cabbage
2 carrots, peeled and grated
1/2 cup raw sunflower seeds (or an amount that's to your liking)

Add kale, cabbage, carrots, and sunflower seeds to a salad bowl.

In a small bowl, whisk together the following ingredients to make the dressing:
2 tbsp cider vinegar
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tsp honey

Pour dressing over salad and toss all ingredients until well mixed. Let salad stand in fridge for about an hour to blend flavours before serving.

With its vibrant colours, this kale salad is as visually appealing as it is delicious. What a tasty way to put more health-boosting greens on your dinner plate!