Posted in Low Carb, Side Dish

Kale Salad

Happy Monday! I saw this Chris Kresser post on Facebook and it ties into my last post so I wanted to share for those who would like more in depth reading on why to choose a real food life.

http://chriskresser.com/9-steps-to-perfect-health-1-dont-eat-toxins

And I want to share my new favorite salad that is super easy to make and lasts for days in the fridge, kale salad. This is a picture of what I had for breakfast (bacon, duck egg fried in ghee, and 2 day old kale salad-don’t those apples still look fresh?)

kale salad

First, I have a confession. I planted way too much kale (three varieties) in my garden this year. For some reason I always plant too much of something and end up feeling guilty when it goes to waste. I simply cannot eat as much kale as I’m growing. And why does it cost so much at the store? It grows easily and abundantly even when I ignore it. Bottom line is that I currently have an endless supply of kale, so I thought I’d try out some new recipes. Usually I cook it in my leftover bacon grease for breakfast, toss it in soup or meatloaf,  but I wanted to use it fresh so I looked up a salad recipe. I didn’t have three of the ingredients in the recipe, so I improvised and it turned out great.

KALE SALAD

1 bunch kale, stems removed & chopped into bite sized pieces

1 decent sized apple chopped into bite sized pieces (or other fruit-the recipe I looked at used mango)

1/3 cup pumpkin seeds (I bought raw and roasted in cast iron on the stove, then salted)( I also used sunflower seeds when I had no pumpkin)

1 lemon or lime (the amount you use will depend on how tart you like it)

¼ olive oil

½ tsp salt (more if you like)

Sprinkle of pepper

Put the kale into a bowl. Squeeze half a lemon or lime, drizzle half the olive oil and sprinkle the salt on the kale. Now massage that kale for a couple minutes until the liquids & salt are well worked into and onto all the kale. Add the apple and seeds & stir. Taste it. Is it tart enough? Oily enough? Salty enough? Add more lemon, olive oil and salt to your taste. Sprinkle on the pepper. This is better made ahead, as the kale softens a bit and the flavors blend more.

What new salad have you tried recently?

Author:

Mother of three, grandmother of two, knitter, gardener, walker, CrossFit fan, who loves going on coffee dates with her hubby.

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