Ya know, it might be cheesy, but it’s also totally true – the better you eat, the better you feel. When I’m eating really healthy, I feel great: I have more energy, I don’t get lethargic, my complexion is just naturally clear. When I eat badly I get lethargic, I start to feel bloated and my skin looks ruddy. Now don’t get me wrong – the “bed for you foods” have a place in your diet too; everything in moderation. But one of my pet peeves is when people assume that eating healthy means eating gross foods. And I absolutely have friends who would hear the word kale and immediately be put off by a “weird” food. Their loss, because kale, when prepared well, is delicious.
For example, I was out at dinner recently with an older cousin and his wife celebrating my passing the bar exam, and they saw me order kale chips. They both thought it sounded weird, and looked weirder. But my cousin tried it – and wouldn’t you know, he liked it! He even ordered his own serving! Those amazing kale chips, and a bounty of kale at the farmers market totally inspired this healthy and delicious salad.
There are so many textures in this salad that I just love. The kale is crispy, the radishes are crunchy, the beets soft, and the avocado dressing soooo creamy. Do you know I did not try a radish for the first time until the beginning of October (of this year!)? I have since been trying to incorporating them into everything. I’m loving these little guys.
The whole week that I was eating this salad (I’m big on left overs) I just felt so good and energized. My eating habits have taken a turn towards the slightly less healthy this week, but I’m telling myself I’m storing energy for skiing this weekend. I’m going to keep telling myself that the rest of the winter and hope my ski pants don’t get tight again.
- I head of Kale
- 3 Radishes
- 6 medium Golden (or regular) Beets
- 1/3 cup raw unsalted Sunflower Seeds
- 1/2 Avocado
- 1/4 cup Apple Cider Vinegar
- 1/4 + 2 tablespoons cup Olive Oil
- Preheat oven to 400°. Wrap beets in foil and cook 35-45 minutes until soft all the way through. (The bigger the beets the longer the cooking time). Allow beets to cool and rub off skin and cut into 1/4 inch slices.
- Decrease oven temperature to 300°. Lightly rub Kale with 2 tablespoons olive oil and sprinkle with salt and pepper. cook for 15-20 minutes until kale is dry and crisp, checking frequently after 10 minutes to make sure no part is burning.
- Place sunflower seeds on a baking pan while kale is baking and put it on a high shelf and toast seeds for 3-5 minutes until very light brown. Remove and let cool.
- Cut radishes in 1/4 slices and place in a bowl with sliced beets, and sunflower seeds.
- While kale cools mix avocado, olive oil, apple cider vinegar, salt and pepper to taste in a small container and mix until creamy dressing forms.
- Mix kale with beets, radishes and seeds and pour dressing on top.