Kale Salad 2 ways

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!

#1

4-6 cups of chopped kale

#1 kale salad

#1 kale salad

#2 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!

#2

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.

Enjoy!!!

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APPLE CRISP

4 apples peeled and cored (I sometimes leave the skin on!)
3 tablespoons of lemon juice
1 tablespoon sugar
1 teaspoon cinnamon
1 1/2 c oats
1/3 c maple syrup
2 tablespoons of melted coconut oil or organic butter
3/4 c finely chopped walnuts
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350
Slice apples thinly and toss with the lemon juice, sugar, and cinnamon. Spread in a 9″x9″ baking dish.
Combine oats, walnuts, maple syrup, oil or butter,vanilla, and salt in a bowl. Stir to mix then spread evenly over apples.
Bake in the preheated oven for 35-45 minutes, until top is  crisp and brown, and apples are tender.