I get a lot of emails requesting easy tips for getting more greens. So, today’s recipe gives you a super healthy mix of broccoli and kale, and is so delicious you’ll go back for seconds.
People often underestimate how the texture of their food affects what they like. The super-fine chop on these ingredients really makes all the difference in the world in this dish. I’ve blogged about how to love salads before , but this is a good chance to remind everyone to play with different textures to create salads you love.
Prep Time: 10 minutes
Total Time: 10 minutes
1 large head of fresh broccoli, cut into small florets (about 2 ½ cups florets)
5 large kale leaves, very finely chopped
1 medium carrot, grated with a box grater
½ cup sliced almonds
1 tbsp currants or small raisins
2 tbsp flaxseed oil (or extra virgin olive oil)
2 tbsp red wine vinegar (apple cider vinegar will work, too)
1 tsp agave nectar
1 pinch sea salt
Pulse the broccoli in a food processor about 10 times to give it a fine chop, then add it to a large mixing bowl. Add the sliced almonds to the food processor (you don’t need to clean it) and pulse them 5-6 times, until finely chopped. Add the almonds, finely chopped kale, grated carrot, and currants to the broccoli. In a separate bowl, combine the oil, vinegar, agave and salt, whisk together until smooth and add to the broccoli and kale mixture. Toss to combine.
Serve immediately, or store in the refrigerator in a glass, airtight container for up to 3 days.