Warm Kale, Apple and Fennel Salad
Kale is a super-green with a grocery list of health benefits: It’s packed with fiber, which helps the body lower cholesterol and detoxify, and is full of vitamins, as well as antioxidant, anti-allergen, anti-inflammatory nutrients called flavonoids. Most significantly, kale contains glucosinolates, which have been linked to cancer prevention.
In a large steamer pot (create your own by placing a colander in a large pot and cover with a lid), bring 2 cups of water to a boil. Cut kale and stems into ½-inch pieces, yielding 5–6 cups, and toss with the juice of one lemon. Steam for 5 minutes and remove from the pot into a large bowl. Clean one fennel bulb, removing the fronds and core, and slice half of the bulb thinly. Chop one large Gala or Braeburn apple. Add the fennel and apple, along with ½ cup grated carrot and 2 tablespoons sunflower seeds to the kale. In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon agave, 1 teaspoon salt and ½ teaspoon pepper. Toss the dressing with the kale salad.
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