Go To Kale Salad

GO TO KALE SALAD😍

You won’t hear me rant and rave about a kale salad very often, but the fact I’ve eaten this 10 times in the last month should tell you something. This is my go to salad when I want something quick, healthy, and fresh - extra important in this summer heat right now! It uses my go to lemon dressing, which is so bright and delicious you’ll want to keep a jar on you at all times, you’re gonna love this one!

Ingredients:

For the Kale Salad (for 2 servings):

• 1 bunch kale

• ½ can cannelini or white northern Beans

• 1 tbsp hemp hearts (optional - helps regulate heart health)

• 1 avocado, sliced

• Freshly grated parmesan cheese

• Pickled onions (optional - recipe below)

• 1 egg

For the Lemony Dressing (Makes about 4 servings):

• ⅓ cup lemon juice (1 large or 2 medium lemons) + more for massaging the kale

• ½ cup olive oil

• 1 tsp dijon mustard

• ½ small garlic clove, grated

• 1 tsp honey or maple syrup

• 1 tsp worcestershire sauce

• Salt and pepper to taste

For the Quick Pickled Onions:

• 1 small red onion, sliced thinly

• ¾ cup water?

• ½ cup apple cider vinegar

• 1 tbsp sugar or maple syrup

• 1 tsp coriander seeds

• 1 tsp black peppercorns

• 1 tsp salt

Directions:

For the Kale Salad:

• Start by making the quick pickled onions. Heat ¾ cup water using a kettle or stovetop. Add sliced red onions to a glass jar with the sugar, coriander seeds, black peppercorns, and salt. Pour over the hot water and add the vinegar and stir. Add more water or vinegar if needed to submerge the onions. Seal with a lid and keep in the fridge for at least 15 minutes prior to using, preferably overnight.

• Bring a small pot of water to boil and slowly submerge the egg. Cook for 7.5-8 minutes, then transfer to a bowl of ice water for 1 minute to cool before peeling. Set aside.

• Make the lemon dressing by adding the lemon juice, olive oil, grated garlic, dijon mustard, maple syrup, worcestershire, salt and pepper to an air tight jar and shake until emulsified. Set aside while you work on the salad.

• Remove the large stems from the kale and chop into strips. If using pre-chopped mix, still remove the larger stems as they are harder to digest.

• Add kale to a bowl and season with salt and a small squeeze of lemon juice. Massage with your hands until softer. This improves the texture of the kale and makes it easier to digest easier. 

• Add the avocado, beans, hemp hearts, and pickled onions to the kale and toss with a bit of dressing to taste. Top with the egg and freshly grated parmesan cheese and enjoy!