Get started eating seasonally with a kale salad

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KANSAS CITY, Mo. -- Shelly Murray with Your Wellness Connection is a holistic nutritionist and is full of ideas of how people can benefit from seasonal eating.

 

Benefits of consuming seasonal foods:

  • Peak nutrition
  • More flavorful
  • Most affordable
  • Support local farmers

 

Guide for eating seasonal:

Spring: Focus on cleansing foods such as leafy green vegetables kale, swiss chard, collard greens and watercress

Summer: Focus on cooling foods such as berries, apples, peaches, plums, summer squash, broccoli and cauliflower

Fall: Focus on foods that have warming properties carrots, sweet potatoes, onions, garlic and ginger

Winter: Warming foods with higher fat like fish, chicken, beef and lamb

 

Kale Salad

Prep Time: 10 minutes Cook Time:

Ingredients:

5 C Kale, stem removed, chopped

1 plum tomato, chopped

1/3 C red pepper, chopped

1/4 C black olives

3 radishes, thinly sliced and halved

2 green onions, sliced

2 TBL raw sunflower seeds

1/4 C Asian dressing

 

Dressing:

3 TBL lemon juice, fresh

3 TBL water

2 TBL coconut essence liquid aminos

2 tsp extra virgin olive oil

1/2 tsp onion powder

1 garlic clove, minced

Instructions:

  1. In a large bowl combine kale, tomato, red pepper, olives, radishes, green onion, and sunflower seeds
  2. Toss to mix
  3. Pour dressing on and mix again
  4. Serve

Dressing:

  1. Put all ingredients in a shaker top bottle
  2. Shake well​

 

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