A simple and healthy salad that I’ve made numerous times is this kale salad recipe from Whole Foods. Any kale will do, but I find a strong preference for dino kale for this particular recipe. The key is to chop the kale finely and serve right away after mixing with the olive oil and lemon dressing. The only downfall, is that it takes awhile to finish cruciferous veggies such as these when uncooked, as it requires more chewing of the tougher leaves. However, it’s a fresh, tasty way to get your greens. Kale is also high is vitamins A, K, and dietary fiber. It’s also a good source of calcium and is known for its cancer fighting agents. So eat up. Here’s to your health!

This recipe gets 4 1/2 out of 5 carrots on the veganlicious scale!