Long time no post, how are you? 🙂 I’ve been really bad at keeping my blog postings regular and I apologize. Things get crazy with school, but I’m currently on my spring break & I have planned out and stocked up on some recipes for when times get busy. I work really hard on my other blog as well, and my partner and I are making up plans to crank out posts 2-3x a week. It’s pretty hectic over there, but feel free to check it out at www.p2pstyle.blogspot.com ! Manning two blogs & going to school full time is so much more work than people perceive…but I’ve always said that my choice to blog is purely for myself. It’s like a public diary where I document through posts and photography. Anyways, enough blabbering…recipe time!
Kale. Kale. Kale. What can I say about kale that everyone hasn’t said already? It’s so popular & such a tasty dark green that’s good for your body. Of course, I don’t think it’s wise to have a diet consisting of 80% kale…but if you choose to eat kale all day everyday…hey to eat their own. Personally, I believe everything should be eaten within moderation. Here is my favorite way to prep kale in its raw state. I also love a good sauteed kale or braised kale, but that’s besides the point. This salad is super refreshing, sweet, and savory all at the same time.
You’ll see in the recipe below, I treat my kale salad with a massaging method. I recommend this step to every kale salad you make. It helps break down a bit of the toughness and adds a layer of flavor to your salads.
Kale – 1 Bunch (preferably curly leaf kale)
Fruits of your choice – I used strawberries & oranges, but I also love this salad with mangos
Toasted almonds – optional
Extra Virgin Olive Oil – 4-5 Tbsp plus extra for drizzling
Lemon – 1 whole, cut in half
Honey – 1 Tbsp
Preparing the Kale:
1. De-stem the kale and roughly chop to bite size pieces and place into a large bowl
2. Drizzle juice of half a lemon over the kale, followed by a drizzling of olive oil
3. Season well with sea salt, the abrasiveness of the salt also aids with breaking down the leaves
4. Massage for 2-3 minutes, until leaves look slightly wilted & put aside while prepping dressing
*to avoid super oily hands, I put on disposable gloves for this step*
Dress & Serve:
Dressing: combine juice of half a lemon, honey, and olive oil and give it a good whisk, season with salt and lemon pepper to taste (I am very liberal with the pepper)
1. Pour dressing over the kale and toss/massage
2. Toss in your choice of fruits and gently toss so your fruit doesn’t become pulp… 😛
3. Add almonds, or any choice of nut, right before serving
Recipe adapted from the Food Network
*This salad can actually be made ahead of time, it’s even more delicious the day after. I would withhold the nuts till serving time. If your fruits are extremely juicy, withhold till serving time as well.*