Veggie Month: Scrumptious Salad

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The temps are supposed to reach 80 degrees today which has me thinking…Summer! The summer season is the perfect time to try some fresh new salad recipes and I have a sweet and subtle favorite on deck for you today 🙂

My Mom taught me how to make it a few years ago. She actually serves it to us for breakfast sometimes when we visit. She’s a firm believer that veggies are an important part of a well rounded breakfast. I know, she sounds a little too veggie crazy, but her crazy creativeness usually leads to amazing recipes.  All of these ingredients make a fantastic smoothie as well. Hope you all enjoy!

Kale Salad with Mango, Coconut, and Cashews

  • 4-6 cups of finely chopped kale
  • 1 lime, juiced
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 ripe mango, cubed (can also used thawed frozen mango)
  • ¼ cup unsweetened flaked coconut
  • ¼ cup cashews, chopped
  • Salt and pepper, optional

For the dressing, mix lime juice, honey, and olive oil in a small bowl. Place chopped kale in large bowl and drizzle with dressing. With your hands, mix dressing into kale and squeeze the kale as you mix. Make sure dressing evenly coats the kale. Add mango, coconut, and cashews. Salt and pepper if desired. Toss all ingredients together. If not serving immediately, wait to add cashews.If they sit in the dressing they will get soggy.

Sarah Reiman is our resident foodie! Come see how she burns it off in our Weight Loss Solution classes!

 

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