Breast Healthy Salad

Breast Healthy Salad


2 cups organic kale (I use Organic Tuscan Kale from Trader Joe)

1/2 cup pomegranate seeds

1 tablespoon chopped organic walnuts

1 cup roasted sweet potatoes, cubed.


Wash and shake off extra water from the kale and chop fine – put through salad spinner to dry.

Wash and cube a sweet potato.  Toss with olive oil and sea salt and roast in a 400 degree oven, tossing frequently.  Cook until done – approximately 20 to 30 minutes.

Combine the chopped kale, pomegranate seeds, chopped walnuts, and roasted sweet potatoes in a large bowl; toss to combine. Drizzle the Anti-Inflammatory Turmeric Sun Dressing over salad and toss to combine.

Anti-Inflammatory Turmeric Sun Dressing 

From MindBodyGreen


4 Tbsp. organic extra virgin olive oil

Juice + zest of 2 organic lemons

¼ avocado

1 clove garlic, minced

1 Tbsp. ground organic turmeric

1 Tbsp. raw local honey — if not vegan

pinch of Himalayan sea salt (to taste)


Blend all ingredients in a blender.  Add more avocado if you desire a thicker consistency.


Jianna’s “Scarily Addictive” Kale Salad


My niece Jianna is incredibly talented!  She’s an amazing actress, student and cook.  She is so passionate about food that I’m sure one day she will have her own show on the Food Network!  Here is her recipe for Kale Salad – I ate so much of this at our reunion and I STILL didn’t get sick of it!




This salad is “scarily addictive”, fresh and light. Make a lot because you’ll be fighting over it. Can save in refrigerator for 1-2 days.


1 bunch organic kale
1 lime – squeezed over kale
1 T olive oil
1 pinch sea salt (fine)


Put all ingredients together – massage vigorously until kale wilts ( approx 2-3 mins) – this is key!


1 tomato
1 avocado
1 lime
Diced seeded Serrano or jalapeño pepper to taste
Dash of olive oil
Pinch of sea salt to taste


Put all ingredients in a bowl.  Let sit while massaging kale. Pour on top , mix and enjoy!