I made this Kale salad with Tumeric Dressing for the kids at Children’s Hospital OC because it is full of anti-inflmatory ingredients. An anti-inflammatory diet is designed to prevent or reduce chronic inflammation, a key risk factor in a lot of health problems and diseases. It includes fruits, vegetables, lean protein, nuts, seeds, and healthy fats. This salad is also packed with flavor, and lucky for Gerrit and I, our taste testers approved.
Directions:
De-stem the kale by siding your finger down the stem (as seen in the photo). It will come right off. Then bunch together with one hand and roughly chop kale. Add in dried cherries, almonds (or your choice of nut), sliced apples, celery, and mix in Tumeric dressing.
Turmeric Dressing:
Blend garlic, avocado oil, lemon juice, Tumeric, dijon mustard, honey, hemp seeds, salt and pepper in a blender. If you don’t have a blender on you, you can mince the garlic and whisk ingredients together.
