Crazy for Kale!

Kale is sort of a new found love. While we were acquaintances a few years ago, we've gotten quite chummy as of late. At our house, kale shows up on the breakfast, lunch and dinner table. One of our favorite morning treats is a Green Smoothie with kale, bananas, flax and almond milk.

I love raw kale, especially in salads. Crunchy, rugged, slightly bitter and a total nutritional powerhouse. Add some yummy toss-ins and you've got an uber-healthy meal. I served this salad for a ladies' pot-luck at my house yesterday and it was a hit. Fortunately, the recipe makes plenty and we had leftovers....yippee! (p.s. - tastes even better the next day!)

So, do yourself a favor...run to the grocery store, grab a big bunch of kale, pick out some gorgeous summer produce and some nuts, a jar of tahini and create a big salad for  dinner tonight! So good.

Summer Kale Salad

Serves 8 as side, 4 as an entree 

recipe adapted from http://kblog.lunchboxbunch.com

1 large bunch of green kale

Toppings (feel free to vary your toppings and add your favorite nuts, seeds, fruit, veggies):

4 Tablespoons raw sunflower seeds (toasted cashews would be lovely too)
1 organic apple, sliced
1 avocado, diced
large handful of cherry tomatoes, sliced in half lengthwise
1 small can juice-packed mandarin oranges, drained
1/2 small sweet onion, thinly sliced

Dressing: 

3 Tablespoons tahini (use thick tahini, not a runnier variety)

2-3 Tablespoons seasoned rice vinegar
2 teaspoons apple cider vinegar (Bragg's is my personal fave)

2 teaspoons grape seed oil 

2 teaspoons maple syrup

1/2 teaspoon chili flakes

1/2 teaspoon lime zest

To make:

 
Wash your kale, dry well. Pull tender leaves from thick lower stems and discard stems. Stack leaves of kale, roll up and then use sharp knife to slice into thin strips. Add to large mixing bowl. 

Briskly whisk together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. 

Toss your kale salad in your dressing. 

Fold in the sunflower seeds and the remaining toppings. Plate up or platter up and serve!