Grace's Kale Salad

My friend Grace, who once won an episode of Chopped, created this kale salad. Everyone always asks for the recipe, it’s that good. They key is the dressing, which brings the wow to an otherwise pretty simple salad.

Are leafy greens good for your brain?

Yes most definitely. Read more on this post by the National Institute on Aging’s Research Highlights.

Quote from that post:

“A report in the journal Neurology found that a diet containing approximately one serving of green leafy vegetables per day is associated with slower age-related cognitive decline…When comparing the highest daily consumption (median 1.3 servings a day) with the lowest (median 0.09 servings a day), the rate of cognitive decline among those who consumed the most to those who consumed the least was equivalent to being 11 years younger cognitively, based on average global cognitive scores over time. There was no evidence that the association was affected by cardiovascular conditions, depressive symptoms, low weight, or obesity.

The researchers also examined the relationship between cognitive change and nutrients for which green leafy vegetables are a rich source (folate, phylloquinone, nitrate, α-tocopherol, kaempferol, and lutein). Intake of these nutrients were each individually positively and significantly associated with slower rates of cognitive decline and were not due to other underlying health issues. Further investigation indicated that phylloquinone, lutein and folate likely were the source of the effect seen on cognitive decline.”

Now for the recipe.

Dressing:

• 2/3 olive oil to 1/3 cider vinegar

• 1 heaping tablespoon nutritional yeast

• 1 large clove garlic minced

• 2/3 teaspoon braggs liquid aminos

• 1/2 teaspoon of dijon mustard

• whisk together with a fork

Chop and wash kale and lightly massage with clean hands or use baby kale. Toss with dressing.