Earlier I think I shared a kale salad recipe. Probably more than once, but here is another iteration. I really do love kale salad. I also feel so virtuous when I eat it. AND the scales thank me.
One bunch lacinato/tuscan/dinosaur kale
One large head fresh broccoli
One bunch celery
One/half large sweet onion, sliced thin
Pitted Greek olives, cut in half
Wash the kale. Dry it. Strip the leaves off the stems. Chop them into bite-sized pieces and put into a LARGE bowl
Wash the broccoli. Shake off the water. Cut the florets off the stem and chop into your favorite bite-sized pieces and toss onto the kale in the bowl.
Remove the ribs from the celery bunch. Wash well then cut off any stem pieces that offend you. Slice fine and add to the bowl.
Remove the outer paper from the sweet onion. Cut the onion in have from pole to pole, then lay it flat side down on your cutting surface and thinly slice. Cut the slices in half or thirds and toss on top of your other vegetables.
Toss the vegetables until they are well interspersed with one another. Take out a large handful and place in an individual serving bowl. The remaining salad should be tightly covered and put into the refrigerator for the next meal. I eat this 2-3 times a day.
On the top of the individual serving of salad toss in a few cut Greek olives, a couple of Tablespoons of your favorite hummus and a sprinkle of Tajin Classico. Stir well and enjoy.
Sometimes I add a little steamed flaked fish. Sometimes some chopped tomato or carrots or cabbage.