This kale salad is one of the dishes I get the most requests for, and it’s also one of the simplest. The hearty kale, balanced by the acidity of the lemon with a zip from the chili flakes and a nice crunch from the breadcrumbs, is addicting and it’s probably my favorite way to enjoy this dark, leafy green.
I have a friend who wouldn’t touch kale for years because the only way he had experienced it was as a green buffet garnish covered in spilled food (sound appetizing?). Well, kale is so much more than that! It is a member of the brassica family, cousins to broccoli and cabbage, rather than romaine or other salad greens. Kale is a powerhouse of nutrients, fulfilling your daily requirements of vitamins A, K, and C in just one serving! It is particularly high in vitamin K (over 1,000% of our daily value in 1 cup), which is key in helping regulate our body’s inflammatory responses. It also boasts over 45 different flavonoids, making kale a front-runner against inflammation and oxidative stress, which can help lower your risk of cancer. Go Kale!