Kale and Blueberry Salad



This is one of my favorite salads. I especially love it during the winter holiday season. It’s rich in flavor and loaded with immune system boosting nutrients.

REAL Tahini dressing or one mashed avocado.
1 bunch or head of kale (about 8 ounces with stems removed)
1 cup blueberries, fresh or frozen (thawed)
2-4 Tablespoons chopped, de-pitted black olives, Kalamata or dry, wrinkled variety
¼ cup finely chopped onion (yellow, white or red)

Rinse and dry kale leaves. Remove the stalk from the kale by cutting or ripping the leaves off. Roll the leaves together and cut in thin threads about 1/4 inch to 1/2 inch thick.
Place in a bowl, pour in the tahini dressing or mashed avocado and massage the leaves with your hands for a few minutes. This will soften the kale. Add in the olives, onion and blueberries. Toss and serve. Serves 2 as a main dish or 4 as a side salad.
Variation: Use mango or papaya in place of blueberries.

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