Who says you can’t eat salad in the winter?

red-beets-1725799_1280 It’s cold outside and you probably have a mug of hot tea or hot chocolate by your side.

This time of year, you don’t often read winter and salad together, but I’ll tell you this is the secret to staying happy and nourished all winter long. Raw vegetables are rich in enzymes and vitamins that are easy to absorb and make digestion a breeze.

Sticking to seasonal vegetables for your winter salads is challenging, but very impossible. Both beets and kale are hearty winter vegetables that retain their tastiness and nutritional worth even through the harsh winter months. Pair with that some healthy fats from avocado and vitamin C from fresh lemons and you’ve got yourself a salad fit for a queen in the middle of January!

Here’s my absolute favorite winter salad recipe.

Chopped Red Beet and Kale Salad

Serves 2

1 to 2 large beets, steamed (Tight on time? Use BPA FREE canned beets in water)

1 bunch of kale, chopped (baby kale is perfect for this salad)

handful of fresh basil leaves (OR 1 teaspoon dried basil)

1 avocado, chopped

1 lemon, juiced

1 tablespoon extra virgin olive oil

sea salt and black pepper to taste

¼ cup pumpkin seeds

Optional: 1 teaspoon of nutritional yeast

If using raw beets, place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Wash and chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork. Remove from heat and serve on top of the salad.

Add the kale, basil, avocado, lemon juice, olive oil, sea salt and black pepper to a large bowl. Use clean hands to massage the kale until all the ingredients are well mixed and the kale is wilted. Top with pumpkin seeds and beets.

Want even more great tips to help you lose weight, improve your digestion and increase your energy? Check out my new Winter Renewal Detox program details here.

To your wellness!