Berry Dijon Kale Salad

Final

Do you want to know my first encounter with kale?

I was in Nashville about 5 years ago, and a foodie friend mentioned it.  I literally had NO IDEA what he was talking about.  I even went so far to think, “I will never, ever eat that.”  Yeah, I’ll never drive a mini-van either.

I have no idea what I was so afraid of.  It is kind of curly. And maybe a little intimidating. And a fad going on right now.

BUT, it’s not bad at all!  It has a different texture than lettuce; it’s coarser.  The good news about that?  You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy.  In fact, I think kale salads are better the second day!

I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.

I love salads, but sometimes I do get bored with them.  Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!

Here’s the one I’m diggin’ right now.  This recipe makes two salads for me (if eaten as a meal).  If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas.  You could also add shredded chicken!

2

*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store.  Don’t be afraid to google a product, ask for help at the store, or order from Amazon!

*I prefer my kale salads not drenched in sauce and dressings.  If you like a little more liquid, add more of the dressing ingredients to your liking!

Berry Dijon Kale Salad
 
Ingredients
  • 8 cups kale (I used curly green kale) washed, stemmed, and chopped
  • 2 T olive oil
  • 1 T Dijon mustard
  • 2 t lemon juice
  • ½ T maple syrup
  • 1 T nutritional yeast
  • 1 T hulled hemp seeds
  • ½ cup shredded carrots
  • ¼ cup dried cranberries
  • ½ fresh blueberries
  • ¼ cup slivered almonds
Instructions
  1. After you have washed and chopped your kale, let it dry on a kitchen towel, using another towel to get as much water out as possible.
  2. Put the kale in a large mixing bowl and pour olive oil and a sprinkle of sea salt on top.
  3. Massage the kale WITH YOUR HANDS 🙂 Make sure to work the oil in to all the leaves!
  4. Add the Dijon, lemon juice, maple syrup, and nutritional yeast. Keep massaging until all of the ingredients are mixed well with the kale.
  5. Mix in dried and fresh fruit, almonds, carrots, and hemp seeds.
  6. You can eat immediately or let marinate for 20-30 minutes (up to overnight) before serving.
  7. This will be good in the fridge for 2-3 days after!

 

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