Sometimes, when you’re gearing up to eat something healthy it can feel like you should really go for it and steam that broccoli or channel a rabbit by eating raw carrots. But we tend to advocate for tasty ways to eat cooked vegetables. Let’s face it, we should be eating plenty of these things and you shouldn’t need to attain sainthood each time we do. Cooking makes vegetable taste good, and adding flavor and fat means you’re likely to eat even more.
That said, I make one big exception in my love of cooked vegetables raw kale salad. Kale, especially the tender kale leaves of spring, are particularly well-suited to raw preparations. The leaves absorb lemon, olive oil, and salt beautifully, and make for a healthy, satisfying salad every time. For this recipe, I stayed pretty close to the classic flavors of lemon and olive oil, and added the zing of prepared horseradish and some nutty Parmesan to this splendid spring salad.
More from Brooklyn Supper on Babble:
Gluten-Free Strawberry Coconut Pancakes (Try Them for Dinner!)
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Dinner in Minutes: Strawberry, Spinach, and Flatbread Pizzas