This is such a great recipe! Everyone I’ve made it for asks for it. It’s really easy and super healthy.

Here goes:

Kale Salad

– One Bunch Organic Kale
– 4 Organic Lemons
– 1/2 tbs olive oil
– pine nuts
– shaved pecorino cheese
– 1 clove garlic
– salt & pepper

1. Rinse the kale and cut into large bite size pieces

2. Squeeze the juice of four lemons into a small container
Add olive oil, chopped fine garlic, salt and pepper. Pour this dressing over the kale and mix it up. The lemon will begin to break down the kale a little bit, so it’s best to put it on about 30-60 minutes before serving.

3. Right before serving add the toasted pine nuts and pecorino cheese. Toss all together.

* The salad will keep if you refrigerate it and is actually even better the next day.


P.S. A little nutritional info about Kale:

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and reasonably rich in calcium. 

Kale contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.


About Joyce Englander

I teach weekly yoga classes in New York City, which focus on moving mindfully and gracefully with the breath. I believe that learning yoga is similar to learning a language, and the more you are around it the more fluent you become. This blog is an opportunity to share my thoughts and re-visit lessons from class; to create a bridge for students to translate their classroom experience into real life. I am interested in how practicing yoga can help to improve people's lives and reduce needless suffering.
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