Reset Challenge Week Four Recipe

Today I’m sharing my Kale Salad recipe that even kale haters like to eat. It takes less than 10 minutes to make and keeps it in the fridge for up to 3 days. Unlike regular salads, kale salads are great as leftovers.

Kale is packed with vitamin K and C, carotenoids, and antioxidants that help protect you from oxidative stress and chronic inflammation. Cilantro is a powehouse herb that helps rid the body of heavy metals and supports the detoxification system. This will keep your body happy. (Speaking of, the Happy Body Group Program starts October 17 – Click for more details.)

Watch this video on how to make the a yummy Kale Salad and see the recipe below.

Kale Salad

Serves 1-2
  • One bunch kale – de-steamed and cut into ribbons
  • 1 cup cherry tomatoes – cut into halves
  • 3 TB cilantro – diced

Mix all ingredients together and drizzle dressing on top.

Apple Cider Vinegar Dressing

  • 2 TB apple cider vinegar
  • 4 TB olive oil
  • 2 tsp dijoin mustard

Mix well with fork until combined

Note: You won’t use all this dressing for the salad so save it for tomorrow. If you are new to kale and it’s taste, go half kale leaves and half other lettuce.

This salad will help you reach this week’s goal of filling half your plate with veggies.

Share a picture of your plate with the Facebook group. #PYNUTRITION