Using kale in a salad adds great texture, and this recipe from The Alzheimer’s Prevention Cookbook is rich in brain-boosting foods. Not only is kale an excellent source of flavonoids and vitamin C, but blueberries are also high in antioxidants and pomegranates provide a great source of resveratrol.
Kale, Blueberry, and Pomegranate Salad
Ten Speed Press, November 2012
Makes 4 servings
3 bunches kale, stemmed and chopped
1 cup fresh blueberries
2 medium carrots, peeled and shredded
1/2 cup pomegranate seeds
1/3 cup pumpkin seeds, toasted
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh mint leaves
1/2 cup Soy-Sesame Vinaigrette (see below)
Salt and freshly ground black pepper
Combine the kale, blueberries, carrots, pomegranate seeds, pumpkin seeds, almonds, and mint in a medium bowl and toss well. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper and serve right away.
2 tablespoons peeled, chopped fresh ginger
2 tablespoons chopped garlic
Pinch of red pepper flakes
1/4 cup toasted sesame oil
1/4 cup peanut oil
1 cup rice vinegar
1/2 cup mirin
1/2 cup soy sauce
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons water
Combine the ginger, garlic, red pepper flakes, sesame oil, and peanut oil in a blender and puree until creamy. Pour the mixture into a medium sauté pan and cook, stirring, over low heat until aromatic and golden in color, about 6 minutes.
Add the vinegar, mirin, soy sauce, and sugar to the sauté pan. In a small bowl, combine the cornstarch and water, and then stir the cornstarch slurry into the contents of the pan. Set the pan over low heat and bring the mixture to a boil to thicken, stirring to dissolve the sugar, about 2 minutes.
Transfer the dressing to a bowl and let cool. Cover and refrigerate for up to 1 week.
For more recipes from The Alzheimer’s Prevention Cookbook, see the excerpt below: