Mean Green Kale & Broccoli salad

I just got back from Miami and I think I brought some of the good weather back with me to Toronto. It started to warm up as soon as I returned! When the weather gets nicer I always crave lighter foods than in the winter. I've been trying to be a good girl and eat all my veggies lately. I decided to make a salad with kale and broccoli. Kale is a super food chocked full of amazing nutrients. It's a little bit tough and bitter. It's best to let this salad sit in the fridge for a couple hours before consumption to marinate and soften up the kale. This procedure takes away from it's bitterness. Here it is! The whole family loved it, including my picky father.

Ingredients
1 bunch kale
1 bunch broccoli
1/2 red onion
1 green apple
1 hand full pepitas
2 handfuls raw almonds
1 cup raisins (you could use dried cherries or cranberries also)
Salt and pepper to taste

Method
1. Wash and chop kale into bite sized. Pieces
2. Wash broccoli and cut florets into bite size pieces
3. Peel stems of broccoli and julienne
4. Dice onion and green apple
5. Roughly chop almonds
5. Toss all ingredients together in a bowl


White Balsamic & Honey Vinaigrette

Ingredients
1tbsp Dijon mustard
3tbsp honey
4tbsp white balsamic vinegar
6tbsp extra virgin olive oil
Salt and pepper to taste

Method
1. Place first 3 ingredients in a bowl
2. Mix together thoroughly
3. Slowly pour in the extra virgin olive oil while whisking to emulsify the vinaigrette
4. Pour over salad, and toss
5. This salad is good for up to 5 days refrigerated

Eat the rainbow!

-Alexandra