3.09.2013

Zesty Lemon Kale Salad

My last grocery shopping trip found me strolling through the produce department at Sprouts and randomly collecting vegetables that I thought I could use in a variety of recipes.  As usual, a few bunches of kale made their way into my cart.  Believe it or not, I couldn't even create a hankering for kale chips during the entire following week.  My kale bunches were slowly losing their bright fresh appearance and I knew I needed to do something with them post-haste.  With a little Pinterest and even less brain power, I decided on a crisp zesty salad.

Zesty Lemon Kale Salad

Salad Makin's
1 bunch kale
1/2 head red cabbage, shredded
2 large carrots, julienned (I recommend the ease of a Kuhn Rikon Julienne Peeler)
1/2 cup toasted pine nuts
1/2 fresh sliced strawberries, dried cranberries, dried cherries, or fruit of choice (no sugar added)

Salad Dressin's
Juice of 1 lemon
1 teaspoon lemon zest
2 tablespoons macadamia nut oil, avocado oil, or olive oil
2 cloves of garlic, minced
8 grinds of fresh cracked black pepper
pinch of salt

Wash and dry the kale then cut out the tough ribs from the centers of the leaves.  Roughly chop the kale into bite-sized pieces.  In a large bowl or container that has a fitted lid, place the chopped kale, cabbage, and carrots.  In a separate bowl, combine the lemon juice, lemon zest, macadamia nut oil, minced garlic, black pepper, and salt.  Whisk vigorously until well blended.  Pour the dressing over the vegetables.  Place the lid securely onto the container and make sure it is well sealed.  Shake, shake, shake your container.  Make sure all the leafies are well coated.  Carefully remove the lid and scoop dressed salad into bowls.  Top with toasted pine nuts and fresh fruit.  Can serve immediately or slightly chilled.

This is a great salad to keep in the fridge for a day or two.  Eat it for dinner.  Take it for lunch the next day.  Nibble it as a snack.  The kale holds up quite well and is especially tasty once the flavors have melded together.







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