I know, I know, another kale salad. But I just love this combo. Sweet and earthy. Crunchy too. The best part is that I use both lemon and lime juice to massage the kale. Perfection.
Serves 1 to 2
1 bunch lacinato kale
The juice of 1/2 lemon
The juice of 1/2 lime
1/2 cup cashews
1/4 cup raisins
Salt, a pinch
Preheat the oven to 300. Toast the cashews until fragrant and browned, about 10 minutes. But keep an eye on them so they don’t burn.
Tear the kale off the stems and clean well. Cut or tear into small pieces.
In a big bowl, add the kale, avocado, lemon and lime juice, and a pinch of salt. Get in there with your hands and massage the whole thing together until the kale feels softer.
Grate the carrot. Slice the scallions and toss them into the kale along with the cashews and raisins. Mix well and Enjoy!
I have a love hate relationship with kale. But this salad is moving me toward love. I think it is the cranberries that do it – they offset the bitterness of the kale perfectly. You can use whatever dressing you love. I always have my tahini dressing on hand. Make as much or as little as you want. These measurements are for one regulation sized bunch of lacinato kale.
serves 2 to 3
1 bunch kale
1 cup toasted walnuts
1 cup cranberries
1/2 cup cooked quinoa
Prep the ingredients. Cook the quinoa. Chop the walnuts and place in a 350 oven for 10 to 15 minutes, or until fragrant and toasty.
Chop the cranberries, grate the carrots and thinly slice the scallions.
Take the kale leaves off the stems and pile one on top of the other. Chiffonade (thinly slice) the kale.
Place all ingredients into a big bowl and toss together with your favorite dressing. Enjoy!
Kale is the new baguette. Remember when it was all the rage to have a fresh baguette in your shopping bag? Now, it’s kale. Anyway…
I made lunch for my friend Sophie and we couldn’t get enough of this salad. Truthfully, it is ALL about the dressing!
Creamy Roasted Garlic Dressing
1 bulb of roasted garlic
1 cup raw cashews
1/2 cup water
1 tablespoon nooch
The juice of half a lemon
Pinch of salt
Roast the garlic ahead of time. Let cool.
Squeeze the garlic out of the paper and drop it into the Vitamix. Add the rest of the ingredients. Let it rip until perfectly smooth.
1 bunch kale
12 mini heirloom tomatoes
1/2 cup toasted sunflower seeds
Toast the sunflower seeds in a 350 oven for 7 to 10 minutes. Watch them so they don’t burn!
Slice the tomatoes in half.
Bring a pot of water to a boil. Take the kale off the stems and chop. Drop into the pot and watch it turn bright green. Use a pair of tongs to press the kale down from the top. Take it out and let it drain in a sieve for a minute.
Place the kale into a bowl and toss with the dressing and sunflower seeds. Gently toss in the tomatoes. Serve and enjoy!
A powerhouse bowl of food.
The juice of a small lime (or 1/2 of a big one)
Salt, pinch or two
6 stalks of curly kale
1/2 to 1 cup cooked quinoa
1 green apple
1 scallion or green onion
1/4 to 1/2 cup toasted pumpkin seds
Cook the quinoa beforehand. Even better, next time you cook quinoa place it in a freezer safe container and freeze until the next time you want quinoa.
In a big mixing bowl, mash the avocado and squeeze in the lime juice. Add a pinch or two of salt and mix well.
Take the kale leaves off the stalk. Dice the green apple and thinly slice the scallion. Toast the pumpkin seeds in a skillet on the stovetop over a medium flame. They are ready when they start popping but watch so they don’t burn.
Place the kale into the avocado dressing mixture. Start working the dressing into the kale – massaging it – until it softens. Add the quinoa, apples, scallions and pumpkin seeds. Mix well. Serve and enjoy!