Kale and zucchini grilled salad

A delicious and vitamin-rich seasonal salad. For those of you who are not familiar with kale, it is a cabbage variety, rich in vitamins, minerals, omega-3, and antioxidants. Kale belongs to the cruciferous vegetable category, such as cabbage, broccoli, and cauliflower, which are a good source of vitamin C, beta-carotene, fiber, and folic acid. It is recommended to consume these vegetables at least 3 times a week.

Before making the salad, it's important to tear the kale leaves from the stems, place them in a bowl, and rub them with a bit of salt, oil, and lemon juice. This way, the leaves will soften and be easier to eat and digest.

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Servings: 1

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

• 5 Kale leaves

• 1 zucchini

• 1 handful of blueberries

• 1 tablespoon lemon juice

• a pinch of salt

• half a teaspoon of pepper

• olive oil

• hemp seeds

For the dressing:

• 1 avocado

• 1 teaspoon lemon juice

• 2 garlic cloves

• a pinch of salt

• half a teaspoon of pepper

• 5 tablespoons water

Method:

1. Tear the kale leaves, place them in a bowl, add oil, salt, and lemon juice, massage the leaves well, and let them soften.

2. In the meantime, preheat a grill, slice the zucchini, and when the grill is hot, place the zucchini slices on it. Grill them on both sides. After they are cooked, put the zucchini on a plate and drizzle with a little olive oil, salt, and pepper.

3. Prepare the dressing by putting all the ingredients in a tall container and blend them using an immersion blender.

4. Add a generous bed of kale on a plate, place the grilled zucchini, blueberries, dressing, and hemp seeds on top. Mix well and it's ready to serve.

5. Enjoy!