Spring Kale Salad

Aug 3rd, 2018

“The queen of greens”, “the nutritional powerhouse”,and “the new beef”, are all the names that have been given to kale. Kale grow wild in may regions of the world, which allows these curly or flat, wides dark green leaves to tolerate very cold and freezing weather conditions. It is a power vegetable packed with extraordinary nutrients.
• Antioxidant nutrients
• Anti-inflammatory nutrients
• Anti-cancer nutrients


2 cups chopped kale, ½ cup cooked chickpeas, ¼ small red onion finely sliced, ½ cup organic dried cranberries, couple red radishes sliced, ½ cup fresh chopped parsley, 1 tbsp raw unfiltered organic apple cider vinegar with the mother, 1 tbsp extra virgin olive oil, salt and freshly ground black pepper.


1.In a large mixing bowl, mix the olive oil, apple cidervinegar, salt and pepper.
2.Toss in the kale pieces and mix well until thesauce softens the leaves. Then add all the remaining ingredients.
3.Arrange in a serving bowl and enjoy!
Note: The chickpeas can be prepared in advance and stay fresh in the fridge for couple of days. Soak dried chickpeas overnight. Remove the water and wash under cold running water. Place them in a saucepan with water and boil approx for 30’ or until tender. Drain the water; let the beans cool down and reserve in a sealed container and use them anytime for salads.



Mouna is a 200-hours Yoga Alliance registered teacher who also completed 200-hours Advanced Hatha Yoga Teacher Training with Master Yogananth. Mouna is an active member of Andiappan Yoga Community, teaching yoga to domestic helpers. Native of Morocco, Mouna has been immerged from a very young age in her rich traditional cuisine influenced by Berber, Moorish and Arab neighbors. Her mother, a fine cook continues the family traditions of distilling orange blossom, making olive oil, and preserved lemons. Mouna is passionate about simple, healthy and fusion homemade food recipes.

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