As I continue on my quest to make everyone that’s reading this article a Kale- lover, I am very excited to share a fourth Kale recipe with you. I hope you have all tried the last three recipes and loved them as much as I do. Kale is so good for us that by not trying it and incorporating it into your diet, you are truly missing out on some really bad-ass nutritional value. I also share with you the perfect salad dressing that goes with each salad recipe and complements it nicely.
Today’s recipe is a Kale and Pecan Salad. I used Pecan pieces for an extra nutty crunch. Pecans are a healthy nut, they are a good source of magnesium, zinc and iron and are also full of antioxidants, contribute to heart health and for us ladies pecans allegedly reduces symptoms of PMS so grab a handful the next time that time of the month rears its ugly head.
Yes this recipe includes Avocado even though the salad dressing has Avocado in it but I love Avocado and in my opinion there’s no such thing as too much but you can definitely omit it in the salad if you’re not as obsessed as I am.
I know I’m probably starting to sound like a broken record by repeating some of this information, but I suppose it’s better to have the information several times than not at all right 🙂
For all the recipes, I use pre-washed and pre-cut Organic Kale. I get the bag from Publix. Hopefully your grocery store carries it as well, It is so convenient and all I really have to do is pour the Kale from the bag into my salad bowl. Sometimes, I chop them up a bit more to make the leaves smaller but this is completely a preference on my part sometimes.
Kale and Pecan Salad Recipe
1 Bag Pre-Washed and Pre-Cut Organic Kale Greens
Pecan Pieces (sold like this at the grocery store)
Dried Cranberries (if possible, get the kind by Eden Organics because it is Apple Sweetened and has less sugar)
1 Bag Shredded Carrots (these are also sold pre-shredded at the grocery store)
1 Avocado- Diced
Raw Pumpkin Seeds
1 Fat-Free Feta Cheese (President makes a fat free Feta that also has different flavors, I like the Tomato and Basil and the Mediterranean Herb ones)
Combine all the ingredients in the quantity that works for you. When I meal prep, I use:
- Half the bag of Kale
- Half the bag of Shredded Carrots
- 1/2 Cup Pecan Pieces
- About two Tablespoons of the Dried Cranberries
- The whole Avocado- Diced
- 1/2 Cup Raw Pumpkin Seeds
- The whole container of Feta Cheese
This salad keeps in the fridge for a week if you want to meal prep it. The avocado does start to turn a bit brown by Day 3 but I don’t mind it like that. If you do, then add the Avocado on the day of consumption.
I like some form of meat with my salads so I usually get a Rotisserie chicken from the grocery store and use that for my salads throughout the week.
If you would like to purchase the salad bowls I use for my lunches the link is below:
Give this recipe a try and let me know what you think.
Follow me on Instagram: @fitinstilettos and share pictures of your Kale and Pecan Salad, tag them #fitinstilettos so I can see them 🙂