Rainbow Kale Salad

Calcium is an essential pregnancy nutrient and needed to build strong, healthy baby bones. Kale is an excellent source of calcium, and gram-for-gram has more calcium than milk. This dark leafy green is also packed with folate. Try and consume dark leafy greens at least once a day. Include a variety of greens, not just in salads, but also in smoothies, steamed, stir-fry's, scrambled with eggs.

Ingredients

1 bunch kale, chopped

3 cups carrot, grated

3 cups red cabbage, thinly sliced

½ cup pumpkin seeds

½ cup sunflower seeds

Dressing

½ cup olive or hemp oil

⅓ cup apple cider vinegar

¼ cup wheat-free tamari

salt and pepper to taste

Method

Wash and chop the kale, removing the stalks. Grate carrots and thinly slice the red cabbage.

Add the vegetables to a large bowl along with the pumpkin and sunflower seeds.

In a separate bowl or jar, mix together the ingredients for the dressing.

Pour over the dressing. Mix well and serve.

This salad will keep for a few days in the fridge. Alternatively, half the recipe to make a smaller batch.