I had this salad at a friend’s house and loved how flavorful, hearty and filling it was. It’s easy to make the variations once you massage the kale with the oil and lemon, and you can optionally add various seasonings to the dressing based on the toppings you choose.
1 large bag of chopped/prepped organic kale, or 2 bunches kale washed/chopped
1 serving quinoa (usually 2 cups water to 1 cup quinoa makes a serving)
2 bags dried cranberries/cherries (I like a blend)
optional: pecans (we’re a no nut school so these didn’t go in for the teacher luncheon)
Dressing:
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil, organic
1/4 cup balsamic (optional, and can also drizzle on at the end)
salt/pepper to taste
optional 1 tsp honey to encourage the sweetness of the berries to counteract the bitter kale.
Massage oil and lemon juice into kale; let stand 10 minutes while prepping other ingredients/dressing.
Other mix-in options:
Roast grape tomatoes and sunflower seeds (separate pans) in 300 degree oven for 10 min or until bubbling/brown, then let cool before tossing in the salad.
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This recipe is great for storing overnight, the lemon juice slightly breaks down the kale and balances the bitter flavor, so great to keep around for house guests, dinner parties (make ahead) and just about any moment in the coming weeks when you need a break from the sugar and carbs, and a little detox moment. Kale is a trend health food that’s here to stay—tons of vitamin A, E, K and fiber, and the iron is easier for our bodies to absorb than that found in other veggie sources. Thanks for letting me share in a health coach nerd out, but mix up this salad and share away with family and friends–can’t wait to hear what you think and whatyour variations are!
Happy preparation weeks:)