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About the Recipe: Using cashews neutralizes the apple cider vinegar enough to make this dressing a good choice for a low acid diet. The salad is tossed with dark purple green kale and shredded Brussels sprouts’ that enhance the flavor of the salmon. It’s a good choice to serve for lunch with some crunchy crackers.
Recipe adapted from: The Acid Watcher Cookbook, Jonathan Aviv, MD
Prepare the Salad: In a large bowl, combine sliced kale, olive oil, and salt. Massage the kale until it turns a deep green color and begins to wilt, about 30 seconds. Add sliced Brussels sprouts. Add the croutons and 3 Tablespoons of the dressing. Toss to combine and serve immediately. Add more dressing if desired.
Yield: 4 lunch servings
pdf for Copy of Recipe – Kale & Brussels Salmon Salad
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