The kale in my small garden is enjoying this cooler weather so I have been experimenting with some new dressings for my kale salads. Although I like kale, I most often use it in soups or in smoothies. I have had delicious kale salads at restaurants but never felt mine came out as well!
Here are two that I enjoyed!
4-6 cups of chopped kale
#1 kale salad
#2 kale salad
1/4 cup white miso
1/4 cup Balsamic vinegar
2 Tablespoons olive oil
Massage above into chopped kale (I chop mine in the food processor as I like the pieces smaller)
Add almonds, grated carrots or beets, or dried cranberries, and walnuts. Garden tomatoes!
4-6 cups of chopped kale
1 small avocado (1/2 cup)
1/2 tablespoon raw honey
1/4 cup lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 large apple chopped
Massage first 5 ingredients in to kale (avocado smashes easily and mixes well) Add rest of ingredients and toss well.
As I transition into spring and add many more green salads to my day, I like to have bean salads to add for nutrition and variety. Here is my latest!
1 can garbanzo beans preferably no salt well rinsed
1/4 cup finely diced red onion
1 tsp garlic powder
1/2 cup of cilantro leaves chopped (do not like cilantro just sub in parsley!)
1 lime zest half and juice of whole lime.
1/2 bell pepper diced. (I used a yellow pepper in the photo)
1/2 avocado diced
1tsp olive oil
Add all ingredients in a bowl except avocado. Toss well to blend. Add black pepper and a little salt to taste. Add avocado and toss gently. Best if allowed to refrigerate for several hours to let the flavors blend!
This Salad is great to make on a hot week to pair with a green salad!
1 can rinsed kidney beans (no salt preferable)
1 can rinsed garbanzo beans
1 1/2 cups organic shelled edamame (I use frozen)
1 1/2 cups organic corn (I use frozen)
1 1/2 cups green beans cut into 1 inch pieces ( at this weeks farmers market I got a bag of mixed green, yellow, and purple beans!!)
4-5 scallions or green onions finely chopped.
Mix all of the above into a bowl.
2 tablespoons Braggs apple cider vinegar
2 tablespoons olive oil (I used 1 tablespoon regular olive oil and 1 tablespoon lemon infused olive oil!)
Salt and pepper to taste.
Mix dressing in a small jar, mix well and add to bean mixture.
This salad is super easy to make. Add more vegetables and herbs as suit you!
I make this salad as part of my weekly plan. It is delicious on hot nights paired with a green salad or alone for a light lunch! Lasts 4-5 days in the refrigerator.
1 cup dry quinoa, cooked according to package
directions and cooled.
4 small radishes sliced or cubed
1 carrot diced
1 celery diced
1/4 cup red onion diced
1 cucumber diced (remove seeds if necessary)
1/2 a lemon zested
2 tablespoons of fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
Mix quinoa and vegetables in a bowl.
Place ingredients for dressing in a small container with a lid
(like a small mason jar), shake and drizzle on salad. Mix to combine
Taste and season!
Need more help with meal planning and healthier choices? Contact me for more information!!
8 servings 1 ¼ cups each
2 medium Beets *
2 medium sweet potatoes
3 cups vegetable broth or water (I use water to keep the sodium low)
2 cups red quinoa
½ t salt
½ t ground pepper
¼ c plus 2 T finely chopped parsley divided
½ cup finely chopped pitted dates (raisins work well here also)
1 whole pomegranate seeded
Pre heat oven to 375
Trim beet root and stem, wrap in foil, place in center of oven. Roast until tender about 1-11/2 hrs.
In another shallow pan place sweet potato, which has been cut into bite sized chunks and lightly oiled.
Toss sweet potatoes occasionally until soft then remove from oven
Meanwhile bring liquid to a boil and add quinoa and salt. Reduce heat, cover and simmer until liquid is absorbed (about 20 minutes)
Zest and juice the orange should be 1/3 cup, mix with vinegar, salt and pepper and oil. Wisk until combined. Add ¼ cup parsley.
When beets are cool enough to handle, peel and chop into bite sized pieces. Add to the quinoa along with the sweet potatoes and dates. Pour dressing over and mix gently to combine.
Serve garnished with pomegranate seeds and parsley.
*If you are not a fan of beets, omit and add 1 cup of steamed peas instead. This looks beautiful and tases delicious!
Double this recipe, place in a pretty casserole dish and share with a friend or neighbor!
Prep time: 5 minutes
Cooking time: 55 minutes
Yields: 6 people
1 cup kamut or wheat berries (or 1/2 cup of each)
3 cups vegetable or chicken stock
1/2 teaspoon sea salt
1 small yellow onion, diced
1/2 bunch kale, chopped
1/2 boiled yam, diced
1/4 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Bring stock to boil and add grains and salt.
Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed. Fluff with a fork and let sit covered for 10 minutes.
While the grains are cooking, prepare other ingredients.
Sauté onion in olive oil until translucent, about 7 minutes.
Transfer grains to a large bowl; add onion, yam, walnuts and kale. Mix well.
Add vinegar and olive oil to your taste.
Make this salad you own by tossing in any additions you like such as diced boiled beets, dried cranberries or fresh rosemary
Prep time: 10 minutes
Cooking time: 15 minutes
Yields: 8 people
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coriander
2 teaspoons cumin
Pinch of cayenne
1 teaspoon sea salt
2 cups cooked black beans
1 red pepper, diced
1 yellow bell pepper, diced
Cilantro and fresh lime juice, as garnish
Heat oil in pan. Sauté onions and garlic with spices and salt.
Remove from heat and put into a large bowl. Add black beans and peppers.
Mix well and serve.