Chopped Kale Salad

If you’re used to eating kale salads with lots of avocado, oil, or dressings, you may be surprised at just how delicious this fat-free recipe is—it doesn’t compromise on flavor, especially with the optional addition of garlic, chili pepper, and dates. If you normally avoid raw kale altogether because it seems fibrous, this is a fantastic recipe for you to try. Breaking up and mixing the ingredients in a food processor helps the flavors combine, and also makes the kale and other healing foods in this recipe easy to eat. Kale is a beneficial food for the entire intestinal tract because it starves unfriendly bacteria and microorganisms while feeding beneficial bacteria and microorganisms. It’s very helpful for improving the ileum environment, which in turn improves vitamin B12 production so the liver can receive this vital nutrient through the hepatic portal vein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chopped kale and green onions in an even layer in the food processor and process at high speed until very finely chopped. Scrape down the sides as needed, and then remove and add to a large bowl.

Step 2

Place the cucumber in the food processor and pulse until chopped, for about 3 seconds. Remove and add to the kale and green onions.

Step 3

Place the celery in the food processor and pulse 1 to 2 times, until chopped. Add to the bowl. Place the tomatoes in the food processor and pulse 1 to 2 times, until roughly chopped. Add to the bowl.

Step 4

Add all the salad ingredients back to the food processor together with the chopped asparagus, orange juice, and additional options. Pulse 1 to 2 times, until evenly mixed. Divide between bowls and serve.

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