2. Marinated Kale Salad with Shaved Asparagus, Olives, and Orange Zest
Why it’s so good for you: “The dose of vitamin K is very high in this recipe,” says Dr. Ramsey. “Vitamin K makes these long fats that surround and protect brain cells. It’s like the insulation around an electrical wire.” The salad is also high in vitamin A, “which directly functions in the brain and nervous system,” Dr. Ramsey adds.
Serves: 4
1 10-oz. bunch kale (blue dwarf, curly, or lacinato), stems trimmed
1 Tbsp. extra-virgin olive oil
2 oranges
1 lb. asparagus, trimmed
½ cup assorted olives, pitted and chopped
½ tsp. hot or mild paprika
½ cup sliced almonds
- Tear kale leaves and place them in a large bowl along with olive oil. Squeeze leaves with your fingers, crushing kale to tenderize it, for about 1 minute. Using a microplane grater, finely grate zest of 1 orange and transfer zest to bowl with kale.
- Shave asparagus using a potato peeler or mandolin. Add asparagus to bowl with kale along with olives and paprika and toss well. Refrigerate salad for at least 1 hour.
- Just before serving, prepare oranges. Using a sharp paring knife, remove orange peel and white pith and thinly slice oranges. Divide salad among four plates and top with orange slices and almonds.
Per serving: 205 Calories; 8g Protein; 23g Carbohydrates;12g Fat (1g Saturated); 0mg Cholesterol; 7g Fiber; 157mg Sodium
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