Your friends will beg you for the recipe

My family and I recently hosted a bunch of grad parties and other occasions. (My son just graduated high school, and my daughter and nephew graduated junior high.)  I happened to notice that though we served a lot of food, friends kept coming back to this Kale + Beet salad for seconds—and thirds. After the party, I’ve never received as many requests for a recipe as I have for this one! I knew it was a hit. It’s such an incredibly healthy and hearty salad that’s so easy to make, that I had to share it with you.

All credit goes to Joy McCarthy and the Joyous Detox Cookbook for this delectable treat. You can also watch this sweet video of Joy and her husband making the salad (and massaging the kale) here.

The best part is that you only need four ingredients for the salad and four for the dressing for a tasty dish that’s super rich in antioxidants, nutrients, and packed with Vitamin C and fiber. In fact, you probably already have most of the ingredients in your kitchen.

You can also make this recipe in advance, so the prep work is done. The flavors marinate nicely in the fridge for a few days, though I usually like to add the seeds right before serving to keep them crunchy.

Here’s what you’ll need:

  • 4 medium beets, grated, or 2 cups grated beets (I’ve used 2-3 beets and that’s plenty)
  • 2 bunches kale, washed and ripped away from stems into bite size pieces and then finely chopped.
  • 1/3 cup pumpkin seeds
  • 6 medjool dates, chopped (remove the pit)

Dressing

  • 1/2 cup fresh lemon juice (from 1 lemon)
  • 1/2 cup extra virgin olive oil, to taste (in the cookbook, it calls for 1/3 cup olive oil)
  • 2 tbsp honey (I use raw, unfiltered, & organic honey)
  • 1/2 teaspoon sea salt

Instructions

  1. Chop the kale. (I usually ask one of the kids, a.k.a. my sous chefs, to help remove the tough spine from the leaves and one of them squeezes the lemon too. I recently bought this juicer and LOVE it. The added cover allows me to shake up all the dressing ingredients in it and mix.)
  2. Combine the kale, beets, pumpkin seeds and dates in a large bowl.
  3. Whisk dressing ingredients together. Pour over top of salad. In the video, Joy’s husband takes time to massage the kale with the olive oil and sea salt. It helps soften the kale, but this step is optional.

Enjoy!

Got a favorite recipe that you’d like me to try and share? Let me know in the comments. My only requests are that it’s healthy and requires little to no cooking skills! (Fact: I’d rather be riding a bike or hanging out with the fam than spending hours on a meal that most of my kids will refuse to eat.)

The recipe my friends are begging me to have

*Affiliate links in post for products I bought myself

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