With the holidays at our doorstep, it’s the time of the year when overindulgence is commonplace and family is centerstage.
Tradition takes the lead as we prepare our menus for the upcoming weeks, but it’s also fun to add something new and different to the holiday menu. The following recipe accomplishes just that. It’s fresh, clean and will help cleanse the palate and the digestive system between bites of grandma’s traditional goodies and dad’s famous haupia.
It’s also a recipe approved for IMUA’s upcoming 5 day whole foods detox that kicks off in January. If you want to get a taste of what’s to come, this recipe is a perfect way to do it. No need to wait until January!
Want to learn more about it? Click here.
Holiday Kale Salad
Ingredients
- 2 Tbsp olive oil, extra virgin
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- pinch sea salt
- 3 bunches kale, spine removed, finely shredded
- 2 oranges, peeled and sectioned + extra juice
- 1/4 cup pecans
- 1/4 cup dried cranberries
Instructions
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Wash kale, remove spines and chop into medium to small pieces. Place in large bowl.
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In a small dish, whisk together olive oil, lemon juice, apple cider vinegar and salt. Pour over kale and massage with hands for 4-5 minutes. Kale will start to soften and turn shiny. If you are unsure you have massaged enough, sample a leaf. Bitterness should be reduced if not eliminated.
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Portion massaged kale into serving dishes. Decorate with sectioned oranges, pecans and dried cranberries. Squeeze with left over orange juice over salad to brighten taste. Serve immediately.
