Happy Friday to all! It’s the first Friday in March, which means it’s ‘Dress in Blue Day’ for Colorectal Cancer Awareness Month! I am proudly wearing my “colorectal blue” dress today, which I purchased just after Christmas on sale at H&M for $15. What a bargain!
Working in oncology means that I now see colors as “cancer colors”. What drew me to this dress is that I needed more “colorectal blue” clothes. Just as my shopping buddy – it’s literally what I said when I saw it on the rack!
Massaged Kale Salad Recipe:
Were you expecting some more info on beverage choices? Don’t worry – I am going to revisit it again in the next post, along with some great beverage ideas I’ve been getting from readers and followers on the my facebook page!
The following is a recipe I had shared on Facebook and then one of my readers, who is also a local survivor and friend, shared it with me again and told me I had to try it! I took it and actually did a fusion between the original (can be found here from Living Well) and another kale recipe called Lemony Kale, Pasta and Pistachio Salad (can be found here from EA Stewart, RD).
Here is my version – and YES – it’s really good!!Print
Cancer Dietitian Kale Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Side
- 2 bunches kale
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 large cloves garlic (minced)
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 cup pistachios
- red pepper flakes (to taste)
- 1/2 cup freshly grated Parmesan cheese (optional)
- Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
- Mix oil, lemon juice, garlic, soy sauce, pepper and salt in a jar, small bowl or salad dressing container. Pour over kale.
- With clean hands, firmly massage and crush the greens to work in the flavoring.
- Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.
- Taste and adjust seasoning with more lemon juice, garlic, soy sauce and/or pepper, if desired. Add red pepper flakes, to taste.
- Top with pistachios for a crunch! Add freshly grated Parmesan cheese, if desired. (I didn’t use parmesan with mine.)
Reader Recommended Recipe!
Here is a recipe that another one of my readers recommended. Not just any reader, but a co-worker of mine who is a survivor and amazing Patient Advocate! She is a wonderful example of a survivor who is doing everything she can to live healthy after a diagnosis. Who wouldn’t be inspired by that?!
Superfood Soup from the Scrumptious Pumpkin
Lindy (see photo!) made it last weekend and said it was GREAT!
Happy Colorectal Cancer Month! Get your screenings, eat healthy, exercise and hug a colorectal cancer survivor!
Hi Julie, I have really started to enjoy kale! Another recipe I like is to massage the kale with lemon juice and then toss it with white corn, black beans, salsa, and some pepitas for crunch. You can also add some baked blue corn chips and avocado. The kale stems are good cut up and tossed in stir fry!
Julie Lanford MPH, RD, CSO, LDN says
That sounds awesome! I like the idea of massaging with lemon juice and then adding it to a cold salad just like anything else. Would make it a bit more palatable. And I LOVE lemon juice anyway. 🙂