When I was diagnosed with high blood pressure years ago, it wasn’t necessarily a surprise.
That’s because it runs in my family, unfortunately.
What was a revelation, though, was just how much sodium lurked in so many foods I’d enjoyed without a second thought.
Check the labels on things like instant oatmeal, blue cheese, and even Dijon mustard, and you’ll be astonished.
Nowadays, I always read labels. And I wisely use flavor boosters such as good vinegars, lemon juice, herbs, spices, and toasted unsalted nuts to give extra oomph to dishes that are moderate in sodium.
That’s why I love this kale salad. I know — can you stand another kale recipe? I think you will when it’s as simple to prepare and satisfying as this one.