Hello friends!! Oh how I have missed you all. First of all, let me apologize for such a LONG hiatus but things have gotten pretty crazy (in a good way though) since I left Toronto two summers ago… already!! Time flies! Would you believe it if I told you I am now in Sydney, Australia?! I know I would have not believed it if someone had told me this is where I would find myself this year. But indeed, this is where I am and let me tell you this: I am LOVING the Holistic Wellness & Nutrition scene over here. It is beyond inspiring and super motivating. Australians are very health-conscious and kind people, just like Canadians :). Sooo many things to see and do. So, I have a LOT of updating to give you all but I will do that in another post, I promise :). It took me quite some time to come back but I think that I have now (fingers crossed) managed to find a new routine that will allow me to post here more consistently. However, I do want to say that you can follow all of my culinary/ holistic and travelling adventures on my Instagram @deliciouslyvibrant where I am MUCH more active :P. Anyways, for today, I just wanted to post a new recipe of this delicious Rainbow Kale Salad as I have gotten quite a few requests from friends and followers alike to share it. It is super easy, super yummy and super nutritious.
This was by far one of my favorite “on the spot” salad creations. Not only was it appealing to the eyes, but it was also delicious and nutritious. It is easy, quick and full of beautifying nutrients that will boost your immune system, promote healthy digestion and nourish your body :). So without further ado, here is what you will need for this:
Rainbow Kale Salad
- 3-4 big leaves of kale (remove stems and massage kale leaves with sea salt & lemon juice until wilted)
- 1/2 red bell pepper, diced (or 1 whole pepper if small)
- 1 red onion, diced
- 1 mango, diced
- 1 avocado, diced (remove pit)
- 1 handful of walnuts (or other nuts of your choice)
- 1/4 cup of raisins or dried cranberries
- 1/2 apple or whole apple, cored & diced
- 2-3 Tbsp of EVOO (Extra Virgin Olive Oil) + squeeze of 1/2 lemon as a dressing
- Optional: 1 Tbsp of balsamic vinegar
- Sea salt & pepper to taste + 1 tsp of turmeric for its anti-inflammatory properties
Place all ingredients into a big salad bowl. Mix well together. Tada. You are done! Now smile, you can finally eat it :).