Grape Poppy Seed Salad (aka massaged kale salad)

Heidi's cleanse book, page 23 & 69

Grape Poppy Seed Salad

Serves 2 

1 bunch kale, de-stemmed and cut into ribbons 

Juice of 1 lemon 

Extra virgin olive oil 

Salt 

1 cup red or green grapes (If grapes aren’t in season, consider another fruit like apples.) 

1 ripe avocado 

1/4 cup almonds (Can also use toasted pine nuts, pecans, sunflower seeds or pumpkin seeds) 

Add the kale to a large bowl. Squeeze lemon juice and drizzle olive oil over the top. Add a pinch or two of sea salt. (Be careful not to over-salt it. The salt is for flavor, but also to help break down the kale.) Massage the kale* until it’s a deep dark green and it has become soft and tender. About 2 to 3 minutes.

Poppy Seed Dressing

(This makes enough for one Grape Poppy Seed Salad) 

1/4 cup extra virgin olive oil 

2 tablespoons Bragg’s apple cider vinegar 

1 teaspoon spicy brown mustard, no added sugar 

1/2 shallot, diced 

1 tablespoon poppy seeds* 

Pinch salt 1 teaspoon honey 

Whisk all ingredients together. Store in a glass jar for up to one week. *You can substitute sesame seeds if you don’t have poppy seeds.

LOVE this salad. Best way to eat kale!