I'm attempting to boost my calcium levels by eating calcium-rich foods instead of popping more supplements but there's only so many bowls of ice cream one can eat before their partner starts to give them serious side-eye. (Whatever, Shawn. I'm doing it for the baby.)

This salad is packed with calcium-rich food sources that challenged my assumption that I need to eat copious amounts of dairy to get the calcium I need. Bonus points: I get to feel smug while I eat a giant bowl of kale (before I chase it with a giant bowl of ice cream. I'm only human.).

Ingredients

1 bunch curly green kale, stalks removed and leaves sliced finely* (approximately 4 cups chopped kale)
2 heads broccoli, florets and stalks, finely chopped** (approximately 4 cups)
1 - 540mL can white beans, drained and rinsed well***
1 cup raw almonds, chopped
1/4 cup hemp hearts
1/4 cup chia seeds
orange vinaigrette

Directions

Mix ingredients together in large bowl. If serving right away, dress with orange vinaigrette. If keeping in the fridge, dress individual portions with vinaigrette so your vegetables don't go soggy. Undressed, this salad keeps well in the fridge for upwards of three days because the veg is pretty hearty.

Serves 8.

* I like to cut out the stalk and then roll the leaf up on itself to chiffonade the kale.

** I hold the stalk in one hand and slice down through the florets to almost shred them (like when I make broccoli slaw) and then peel the tough skin off the stalk and chop it finely.

*** I like to keep my beans separate from my greens so I don't activate the chia seeds and end up with jelly bits in my salad. I realize this is probably a "Hillary has texture issues" scenario though so I didn't make it a separate step.