Kaleicious Salad with Go-To Dressing
10 minutes (plus optional 30 minutes standing time)
The secret to kale is to massage it. If you dress it at least 30 minutes before you eat it, it will be less bitter and softer, yet not soggy (like spinach gets when you dress it too soon).
To roast your own pine nuts, put on a pan on med/high heat for a few minutes until the room starts to smell good and nuts brown a little.
To roast your own pumpkin seeds, spread evenly on a baking sheet, spray with non-GMO canola oil and sprinkle with sea salt. Heat at 300 for 5-10 minutes or until they turn golden and you hear them start to pop.
Salad Base Ingredients
2 bunches of organic kale (any variation) washed and dried
2 cups cooked quinoa OR 2 cups cooked freekeh OR 2 cups cooked farro
1 cup garbanzo beans (canned organic garbanzo, drained & rinsed)
¼ cup roasted pine nuts
1/2 cup roasted pumpkin seeds
¼ cup hemp seeds
Chopped cucumbers, carrots, cherry tomatoes and/or raw broccoli
(eg. 2 tbsp each) Good olive oil, white balsamic vinegar, lemon, whisk together. Add salt and pepper.
Variation: Sub Dijon mustard for lemon
Variation: Add 1-2 tsp turmeric
Variation: Add1 clove minced fresh garlic
Variation: Add1 tsp good quality honey
Variation: Sub apple cider vinegar for white balsamic vinegar
Strip the kale from stalk. Start at the bottom of the stalk.
Once off the stalk, discard stalk and chop or shred kale.
Place kale in a bowl, add *dressing (see Chia Leah’s Go-To Dressing Recipe)
Massage dressing into kale with hands until all kale is coated.
Mix in any ingredients and set salad sit at least 10 mins, up to a day.
Full? Keep leftovers in airtight container. Kale will not wilt for at least a day.
I eat some variation of this salad at least once a day, no joke! I crave it! I love the crunch and thickness of it. This craving certainly did not happen overnight for me. Start with a few ingredients you enjoy and slowly get creative and adventurous with new ones. Have fun with this and definitely make it your own Kaleicious creation!
Use my Go-To Dressing on green salads, roasted veggies, quinoa salads, baked potatoes and as a dip for raw veggies. There are so many variations on how to make it that you cannot and will not get bored. Time to throw out any store bought dressings that have unpronounceable ingredients now!