Here’s a good recipe for a Kale salad with a twist, with some interesting facts to go along with it:
- Kale can provide you with some special cholesterol-lowering benefits if you cook it by steaming. Raw kale still has cholesterol-lowering ability—just not as much.
- Kale’s risk-lowering benefits for cancer have reportedly recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate.
- Researchers can now identify more than 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids reportedly combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
- 2 large bunches curly kale, washed and torn into small pieces
- 4 tablespoons miso tamari
- 1-2 tablespoons stone-ground mustard
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon agave nectar
- Juice from half of a large lemon
- 1 large, ripe or almost ripe mango, peeled and diced into small squares
- 1 Place the kale in a large bowl.
- 2 Massage the kale for a minute or two to soften.
- 3 Whisk all ingredients except kale and mango until well mixed.
- 4 Drizzle dressing over the kale and toss salad to coat all leaves.
- 5 Add in the diced mango and toss well.