Recharge Your Energy With Super Fuel Salad

When I have this for lunch, I feel fortified and powered up until dinner, and I know I’m eating a meal that’s super healthy.

I never thought I would crave kale, much less want to eat it raw, but this salad changed that.

You may have seen a similar salad available at the deli counter — that’s where I first tried it.

It earns four stars in my book, because it tastes great, it’s packed with protein, it’s a feast for the eyes and it’s not the same-old, same-old. When I have this for lunch, I feel fortified and powered up until dinner, and I know I’m eating a meal that’s super healthy!

If you’re not familiar with edamame, it’s time you try this tasty baby green soybean. A cup of shelled edamame has 17 grams of protein, according to the U. S. Department of Agriculture. I keep a bag of shelled edamame in the freezer for things like this salad — or just for munching on when I need a quick pick-me-up.

This salad has more than 16 grams of protein, primarily coming from the kale, edamame and the cashews.

My grocer’s deli uses a red wine vinegar-based dressing flavored with pomegranate and blueberry juices, so I’ve been dressing my homemade version with a similar store-bought dressing. This salad also goes nicely with a citrus-based vinaigrette. Feel free to experiment with the dressing.

For extra convenience, note that a lot of the ingredients are available prewashed and sliced in the produce section, or on the salad bar, at many grocery stores.

Super Fuel Salad

2 cups raw kale
1 cup cabbage
1/2 cup grape tomatoes
1/2 cup carrots
1/2 cup blueberries
1/3 cup shelled edamame
1/4 cup red onion
1/8 cup cashews
1/8 cup dried cranberries
1/8 cup sunflower seeds
Vinaigrette dressing, to taste

Rinse the kale, cabbage, tomatoes, carrots and blueberries. Pat with a paper towel or use a salad spinner to dry the greens. Let the other ingredients dry in a strainer while you work. Remove the stalky ends of kale and tear or slice the leaves into bite-size pieces. Slice the cabbage and dice the onions. Thinly slice or shred the carrots. Cut the grape tomatoes in half. Add all these to a salad bowl with the remaining ingredients. Gently toss together, using a light amount of vinaigrette dressing.


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