Okay, so you’ve decided to age well throughout your lifespan and are searching for foods that support that goal. Well, look no further than this scrumptious Blueberry Kale Salad.  It is chock full of nutrients that help boost and revitalize healthy cells. And your taste buds will love it too!

Ingredients

1 bunch of Curly Kale (about 8-10 stalks of kale)

300 grams of Green Beans

1 Small Cucumber

1 punnet (small basket) Blueberries (125 grams)

1 pomegranate

3 stalks of Fresh Mint

¾ C. Almonds (slivered, 80-100 grams will do)

For massaging the kale

4 tbsp extra virgin olive oil

1 tsp honey *

2 small lemons

Salt

Salad Dressing

3 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

salt and pepper

Instructions

Prepare the massaged kale. Wash and pat dry the kale leaves. Remove all the tough inner stalks and roughly tear the leaves into small pieces. Discard the stalks and place the leaves in a large bowl.

In a small bowl or mug, whisk together the juice of the lemons, four tablespoons of extra virgin olive oil, 1 teaspoon of honey, and a pinch of salt. Pour over the kale. Then, using your fingers, massage the mixture into the leaves so they are coated. The leaves should start to soften. Massage for 1-2 minutes, then place in the fridge while you continue with the rest of the salad.

Prepare the rest of the salad ingredients. Trim the green beans and steam for 2 minutes or until tender (you can do this on the stovetop or microwave). Set aside to cool. Slice the cucumber thinly. Rinse the blueberries. De-seed the pomegranate. Tear the mint leaves from the stalks and discard the stalks.

Toast the almonds. Pop the slivered almonds into a pan (no oil) over moderate heat on the stove. Cook, stirring occasionally, until the almonds turn a light golden brown and smell lovely. Once ready, slide them out of the pan and onto a plate immediately to avoid burning.

Assemble the salad. Pile the beans, cucumber, mint, blueberries, and pomegranate on top of the kale leaves and toss gently. Drizzle over the remaining 3 tbsp of olive oil, balsamic vinegar, and a few shakes of salt and pepper. Scatter over the toasted almonds. Serve!