Kale Salad

I always found kale to be a tough green to eat uncooked- so thick and leafy I would feel like a literal goat whenever I ate it. That is, until I came up with this salad! The combination of the heavy nuts and sweet dressing makes for the perfect addition of kale. Its ruffled leaves are full of creases that hold in the dressing for a juicy delicious bite every time.

You'll Need

DRESSING

  • ~1/4 TSP black pepper

  • ~1/4 TSP sea salt (I use pink Himalayan)

  • 2 TSP dijon mustard

  • 1 TSP maple syrup

  • 2 TBSP fresh lemon juice

  • 2 TBSP extra virgin olive oil

  • 2 TBSP balsamic vinegar (the best ones are aged for at least 8 years)

FILLINGS

  • 1/4 cup pepitas

  • 1/2 cup crushed walnuts

  • ~4-5 stalks of kale (spines removed)

  • ~1 large handful of baby spinach (~2 packed cups)

  • 1 avocado

  • 1 tomato

  • ~1/3 of a cucumber

  • ~1/8 of a large red onion

  • ~2 TBSP hemp hearts

Start by pre-heating the oven to 350°F. You will want to roast the walnuts and pepitas to release all of their wonderful aromas & flavors. 

Bake them in the oven for ~4-6 minutes, or until browned and fragrant. 

While the walnuts & pepitas were baking, you could have begin washing the kale & spinach. When it comes to leafy greens- regardless of whether they are organic or not- you will want to wash them well. The leaves are quite absorbent and often become perfect homes not just for all kinds of pesticides and pollutants, but also dangerous bacterial colonies that originate from nearby animal meat farms. 

Chop the cucumber, avocado onion and tomato. As you can see from the image below, I was originally going to make this a green-only salad… that is until I realized that a salad without tomatoes is ludicrous- at least for me anyway.

Chop the cucumber, avocado onion and tomato. As you can see from the image to the left and below, I was originally going to make this a green-only salad… that is until I realized that a salad without tomatoes is ludicrous. 

Combine all the fillings in a bowl with the walnuts & pepitas once they have cooled. 

Now let's make the dressing: quite easy, just combine the dijon, olive oil, salt, pepper, balsamic, lemon and  male syrup in a bowl & mix well. Pour over the fillings and mix everything together until well combined. 

Thats it! Enjoy fresh.

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