Creamy Garden Kale Salad

In this summer heat, my body is loving kale salads for lunch... but not just any kale salad... massaged kale salads!

The kale has had weeks of long days growing in the summer heat, so it deserves a little oil and massage, right?

Massaged, you ask?

Yes, massaged!

All kidding aside, kale salads truly are delicious and versatile!

Here is what was in my lunch box today using the gorgeous seasonal produce...

I hope you love it!

Creamy Garden Kale Salad

serves 1 for main entrée or 2 side salads

Salad:

4 cups kale, washed and torn off the stem (freeze stems for smoothies)

1 Tablespoon lemon juice

1/2 Tablespoon tahini

1 teaspoon organic extra virgin olive oil

1/2 - 1 teaspoon Bragg ® liquid aminos (depends on how salty you like it)

toppings:

2-3 grilled artichoke hearts, drained and rinsed

5 cherry tomatoes, halved

1 mini cucumber, sliced

red onion, diced, optional

fresh basil leaves

This salad is wonderful topped with grilled organic chicken, wild salmon or garbanzo beans!

Directions:

1) Simply use your hands to massage the dressing ingredients into the kale until it is wilted by 1/3 to 1/2 in volume and thoroughly coated with the dressing.

2) Add the toppings to your heart's content!

3) Grab a fork, take a deep breath and savor each bite realizing how God has created such beautiful, nourishing foods!

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