Kale Walnut Salad
Image source: Hungry Wholefood Girl
- ½ bunch of massaged kale (about 4-5 whole leaves)
- ¼ cup dried cranberries OR 6-8 pitted dates, sliced
- ¼ cup walnuts
- ½ an avocado
- ¼ cup olive oil
- 4 tbsp balsamic vinegar
- 3 tbsp mustard (stone-ground or Dijon)
- Pinch of salt and pepper
- Protein Option:
- Meat Eaters: grilled chicken
- Vegan: 3 tbsp hemp seeds
- For the kale:
a. Rinse kale leaves and remove from the stem.
b. Use hands to rip leaves into smaller pieces and put into mixing bowl.
c. Cover kale with tbsp of olive oil and a squeeze of fresh lemon.
d. Message kale by rubbing the leaves together for about 5 minutes or until soft. You will notice the rough leaves break down and become less bitter.
Add cranberries or sliced dates.
- Walnuts: option to toast lightly or use raw.
a. To toast, heat a pan of medium heat and add walnuts.
b. Toast from 2-4 minutes and be sure to remove from heat before burning.
Option to add slices of avocado for a healthy fat boost.
- For dressing:
a. Mix all dressing ingredients and adjust to taste.
b. Toss salad with dressing and serve.