10 Day Detox Diet Recipes – Raw Kale Salad Recipe

We have featured a number of kale recipes but today, we are giving you one of Dr. Mark Hyman’s 10-day detox diet recipes: raw kale salad. Dr. Hyman is an internationally recognized leader, speaker, educator, and advocate in the field of Functional Medicine. He is dedicated to tackling the root cause of chronic diseases. He continues to promote overall health and wellness in communities and encourages people to use only whole foods in their meals.

A cup serving of this raw kale salad is cholesterol-free and contains 227 calories, 21 grams of fat, 3 grams of saturated fat, 3 grams of fiber, 4 grams of protein, 11 grams of carbohydrate, and 234 milligrams of sodium. This salad is not only nutritious but also very delicious. The key is massaging the finely chopped kale leaves really well. This breaks down the kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor. Every bite of this healthy raw kale salad has the perfect balance of flavors and textures. You will definitely want to have more than a single serving of this salad.

Ingredients:

This recipe takes about 10 minutes to make. Serves 4.

• 6 cups of finely chopped kale leaves
• ¼ cup of extra virgin olive oil
• zest and juice of 1 lemon
• ½ cup of Kalamata olives, pitted and chopped
• ¼ cup of toasted pine nuts
• ¼ cup of organic currants
• ¼ tsp sea salt
• ⅛ tsp freshly cracked black pepper

Instructions:

Put chopped Kale leaves in a salad bowl.
Pour olive oil and massage the leaves with your clean hands for about a minute.
Add lemon zest, lemon juice, Kalamata olives, toasted pine nuts, organic currants, sea salt, and black pepper.
Toss well and serve.

Ideas And Tips:

Aside from kale, you can use spinach, sweet potato greens, arugula, Swiss chard, red cabbage, beet greens, collard greens, chicory, mustard greens or dandelion greens.

images – https://www.youtube.com/watch?v=nOQyIzuu8Y4

Raw Kale Avocado Salad

Kale is part of the cabbage family and it is one of the common green vegetables in Europe. Unlike other cabbages that form a head, the leaves of kale grow in a loose spread at the top of a stem. Kale is being called a nutritional powerhouse as it is low in calorie, high in fiber and has zero fat. It is also rich in iron and calcium, high in Vitamins A, C, and K, and full of antioxidants. Just imagine all the health benefits you can get from eating Kale.

This recipe is a lightly seasoned kale salad. The avocado, olive oil, and salt are rubbed to the kale not only to soften the leaves but also to flavor it. This is a refreshing summer salad which is great to start your meal or paired with your main dish.

Ingredients:

• 1 bunch of Dino kale, stemmed then cut into bite-size pieces
• 2 tbsp olive oil
• 1/8 tsp salt
• juice of 1 lemon
• 1 avocado
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 cup hulled sunflower seeds, soaked for an hour then sprouted overnight
• 1/4 cup raisins

Instructions:

This recipe takes about 10 minutes to make. Serves 4 to 5.

Put kale in a salad bowl.
Drizzle olive oil and sprinkle salt.
Using a spoon, scoop avocado flesh out and add to kale.
Using clean hands, massage the kale. Make sure that you mash the avocado.
Add tomatoes, cucumber and half of sunflower sprouts.
Give the salad a good toss.
Top with raisings and more sunflower sprouts.
Serve.

Ideas And Tips:

Massaging kale for a salad is a technique being done not only to tenderize and flavor the leaves but also to remove some of the bitter taste.

Do not throw the kale stems away. You can use them for your smoothie.

The best thing about this salad is you can use anything you want. You can throw in fresh fruits, goji berries, carrots, zucchini or bell peppers.

Sunflower seeds are already nutritious as they are but sprouting them activates the enzymes which result in a much greater nutritional value. Sprouted sunflower seeds are easier to digest Sunflower sprouts are sweet with a slight crunch. It can be eaten on its own as s snack, used as a garnish or added to salads, sandwiches or smoothies.

images – https://www.youtube.com/watch?v=JssGMreCDUw

How To Make A Raw Kale Salad

Kale has gained a lot of popularity in the recent years. It is dubbed the “queen of greens” for its exceptional nutrient profile, health benefits, and delicious flavor. Raw kale salad is becoming a staple in most vegan kitchens. This recipe also uses quinoa which makes the salad even more filling and nutritious. The combination of kale and quinoa alone makes this salad a good source of vitamins A, B-6, C, E, and K, calcium, copper, folate, iron, lutein, magnesium, manganese, potassium, protein, phosphorous, selenium, thiamine and zinc. Enjoy all the health benefits you can get from this really simple and easy-to-make raw kale salad recipe.

Ingredients:

• 4 cups of curly kale leaves
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 ½ cups of cooked quinoa
• 1 red bell pepper, julienned
• 1 pink lady apple, julienned
• 6-7 radishes, thinly sliced
• ¼ tsp sea salt
• ⅛ tsp black pepper
• juice of 1 lemon

Instructions:

This recipe takes about 15 minutes to make. Serves 2 to 4.

Wash kale leaves thoroughly and drain.
Put kale leaves in a large salad bowl.
Drizzle olive oil on top, then add sea salt.
Using clean hands, massage kale leaves for 4 to 5 minutes.
Add cooked quinoa, julienned bell pepper, julienned apple, and radish slices.
Season with salt, pepper, and lemon juice, then mix the salad well.
Transfer salad to a plate and serve.

Ideas And Tips:

• You can add avocado to make the salad creamy.

• You can also add nuts and seeds for an added crunch.

images – https://www.youtube.com/watch?v=X2NU0Ez_3-0