Kale is one trending vegetable. Even if you’re not a foodie or health conscious, it’s been hard to avoid it for the past 3, 4, 6? years. I’ve seen kale T-shirts, books devoted to kale (Fifty Shades of Kale? seriously), hundreds of Instagram images and entire Pinterest boards dedicated to this cruciferous (I had to double check the spelling on that!!!)
Some say kale is good for you. Same say it can be bad. I’m not here to debunk kale myths or reinsure kale benefits. I like kale. My kids like kale. Like any other food, we eat it mindfully which is hard to do when you come across a deal like this one above! (today at our local Sprouts!)
I got excited and probably bought more kale than my family can handle to eat! At the risk of having my kids convert to non-kale-lovers, I’m going to make a whole lotta of kale this weekend.
Below is our family kale favorites but I would LOVE to hear your favorite kale recipe, kale dish from a restaurant or any kale sugestion.
#1 Kids kale dish: Kale Chips (pump up the volume and click on the link!)
#2 My favorite way to eat kale: Kale and Quinoa Salad with Spicy Citrus Dressing
#3 Breakfast kale fix: Sweet Potato & Kale Hash
#4 The family pleaser: Kale Caesar salad
Honestly, I really suck when it comes to describe dishes, talk about foods in depth, explain what makes this or that recipe special. This kale salad is delicious, healthy and easy to make. No fancy adjectives. No overuse of description words. And the fact that I can use a local food deal to prepare it makes this salad even more exciting. I hope you try it!
KALE & QUINOA SALAD with SPICY CITRUS DRESSING
For the salad:
- 1 bunch of kale
- 1 cup cooked quinoa (I used Trader Joe’s Organic Quinoa and cook according to package directions adding some truffle salt and pepper. To get one cup of cooked quinoa, use ½ cup of raw quinoa)
- 1/4 cup of walnuts (slightly chopped)
- 1/3 cup dried cranberries
- 1 small shallot (minced)
- 1 medium carrot shaved (use a vegetable peeler to shave the carrot in thin slices OR use a cheese grater)
For the dressing:
- Juice of 1 small lemon
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon of Liquid Aminos (if you don’t have it in the pantry just substitute for salt)
- ½ teaspoon of cayenne pepper
Start by cooking the quinoa. While quinoa is cooling off wash kale well. Remove the ribs from the kale. Pile the kale leaves on top of each other and roll them up like a giant cigar. Thinly slice the kale. Place it in a large mixing bowl.
Make the dressing by whisking with ‘gusto’. Taste it. Listen to your taste buds. They will tell you what to add (for me it’s usually more cayenne).
Now, this step makes all the difference so don’t skip it. Pour the dressing over the sliced kale mix and ‘massage’ it. Yes, massage it with your HANDS! Set aside and let kale marinade until slightly wilted (about 5 minutes). Add the remaining ingredients.
The salad will keep for over 4 days in the fridge depending on how fresh the kale was when you use it. When picking your kale bunch just make sure the leaves are not mushy and sad. You want happy kale with vivid color and crunchy aspect.
Organic Curly Kale is always 99c at our local Ralph’s
Sprouts usually has good deals on ‘in bulk’ nuts and if you are not a nut eater you can buy just enough for the salad (no waste of nuts or money)