Tag: kale salad recipes

In all honesty, I had no idea this was even a “thing” until I woke up this morning and saw it all over twitter.

We love kale and all of the amazing health benefits it provides. It’s a super versatile super food.

Two weeks ago, I had the opportunity to attend the Natural Products Expo East in Baltimore and had the privilege of meeting Mr. Kale himself – Brad of Brad’s Raw Kale Chips.

Total food nerd moment 🙂

I’ve featured kale in several recipes on this blog in addition to the one I’m sharing today! I use it in everything from salads, soups and sautees to smoothies and frittatas.

To celebrate National Kale Day, try one of these recipes, the *new* salad below, or one of the others on the National Kale Day website:

Taste the Rainbow Kale Salad
Upgraded Kale Waldorf Salad
Mediterranean Chickpea and Sundried Tomato Kale Salad
Mini Kale & Mushroom Breakfast Frittatas
Peachy Keen Kale Salad
Tuscan Bean Soup (scroll to the bottom of the page next to the picture of the soup)
Caribbean Island Breeze Smoothie

Kale leaves after being pulled off of the pretty purple stems

I was on Facebook the other day and was intrigued by the headline, “The Recipe That Will Make You Fall In Love With Kale All Over Again” on MindBodyGreen’s page.

Being the kale lover that I am, I had to click on it.

Reading through the ingredient list piqued my interest, so Bill and I made it for dinner using the purple kale that we had in our fridge. I’m so glad we did!

The lemon juice broke down the bitterness of the kale (as it always does!), and the combo of the sweetness from the dates, complex flavors of the curry powder, bite of the ginger, tanginess of the tahini and crunch of the pumpkin seeds was a real mouth party!

Salad Ingredients

1 big bunch of kale (any variety), thinly chopped (about 5 cups)

Dressing Ingredients

2 tablespoons tahini (usually in the international section of the grocery store)
1 tablespoon lemon juice
1/2 teaspoon curry powder
1 garlic clove, minced
1 teaspoon ginger root, peeled and grated
3 Medjool dates, pit removed and soaked in hot water for 10 minutes to soften them
1/8 teaspoon sea salt
1/4 cup water
pinch of cayenne pepper

We topped ours with some raw pumpkin seeds for an extra crunch 🙂

Click here for the full recipe from MindBodyGreen!

Ingredients for the salad. This is the best (and cheapest!) tahini we’ve found. We bought it at a Mediterranean grocery store/cafe nearby called Cedar Cafe

Peachy Keen Kale Salad

By Rachel Druckenmiller

On July 3, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Paleo, Recipes, Tips & Tricks

It’s no secret that I like kale.

I’m surprised I haven’t bought one of those “Eat More Kale” shirts yet! (birthday hint??)

A beautiful bunch of curly kale

It can get boring to eat kale the same way all the time (juice from 2 lemons + 1-2 T olive oil + a few hefty shakes of nooch + a sprinkle of sea salt + black pepper massaged into the kale leaves), so I like to change it up throughout the year and try new recipes to keep things exciting.

I’ve shared my absolute favorite kale salad recipe before along with one for an upgraded kale Waldorf salad, but the salad I made this week has quickly become a new favorite!

(Check out the video below to see how you can quickly and easily “destem” kale as you prep this salad 🙂 I’ve been working on doing some videos for Hometown Harvest, which is the company Bill and I use for our fruits, veggies, eggs, meats and some other pantry items. I also write for their blog. If you don’t live in the Baltimore/DC metro area, check out LocalHarvest to find a farmer’s market, CSA or farm near you!)

http://youtu.be/gyDXwjGc_7o

This salad is SO easy to make and gave me an excuse to use the sweet, juicy and flavor-filled peaches that are in season right now on the East Coast.

The basic ingredients are kale, peaches, and red onions. Easy, right? The dressing isn’t much than that – a peach, olive oil, water and apple cider vinegar (whose health benefits I’ve raved about before in this post!).

Make sure you let the kale sit for at least 30 minutes to soak in all the flavors. We stored ours in the fridge overnight, and the flavors came together beautifully for dinner the next day.

I plan to bring this salad along with a watermelon mojito salad to the 4th of July party we’re going to on Friday. You have to try it for yourself – it’s so yummy and will be a hit if you bring it to a summer party or cookout!

Peachy Keen Kale Salad

This beautiful peachy kale salad will be a hit at your dinner table or a potluck!

A perfectly peachy salad ready to be enjoyed! You won’t even need dessert after having this treat 🙂

Ingredients

2 bunches curly kale, stems removed
1/2 red onion, diced
1 ripe peach, pitted and chopped

Peach Vinaigrette:

1 ripe peach, pitted and chopped
2 tablespoons raw apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water
1 tablespoon honey (optional)
1/4 teaspoon salt

Click here for the recipe from The Detoxinista!