Crunchy Kale Blueberry Salad

A plate crunchy kale blueberry salad recipe

I got to admit, I don't like the taste of kale. I just don't. I do know it's considered a superfood and one of the beneficial vegetable on the planet. Since I don't like the taste of kale, I decided to play around with it and see if there are other ways that would taste better than just raw. So I sautéed it. Turned out like chips, crunchy. Check it out! Oh, and don't forget the blueberries. They are in season now, and give this salad sweetness. They also add a boost of vitamin C to this salad and contain calcium which is good for maintaining healthy bones. The pumpkin seeds are good to snack on or in a salad, like this one. Because of the large content of magnesium in these seeds, they benefit your blood and can help prevent heart attack, stroke and cardiac arrest in the future. 

Ingredients: 

  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 cups raw kale, chopped
  • A tiny pinch of salt
  • 1 Tablespoon pecans, chopped
  • 1 Tablespoon pumpkin seeds
  • 1/2 cup blueberries

Instructions:

  1. Heat up 1 Tablespoon of extra virgin olive oil in a skillet. 
  2. Add 1 1/2 cups raw chopped kale, stir constantly. Add a tiny pinch of salt. 
  3. Sauté until kale starts to get darker. 
  4. Add 1 tablespoon chopped pecans and 1 Tablespoon pumpkin seeds. 
  5. Turn heat off and transfer kale to a serving plate. 
  6. Add 1/2 cup blueberries. 

serves 2