Dispelling nutrition myths, ranting, and occasionally, raving


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Kale salad

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A weekend post! It’s been a while, I know. Sorry… Running low on cooking tips and foods to write about. However, I need to share with you my current obsession: kale salads. They areĀ so good!

It took me a while to work-up the nerve to try making one, actually. After all, kale is kind of tough and potent when it’s raw. I’m very comfortable tossing it into soups and casseroles but I was reluctant to try a salad. I’m so glad I got over that! Kale salads make great cheap, nutritious lunches. The especially great thing about them is that, unlike other salads, you can make a big batch (dressing and all) and it keeps fantastically in the fridge for a few days. The trick is to massage the kale. That tender love makes all the difference. Just wash and chop your kale, sprinkle with a tiny bit of salt and then massage the leaves until they’re bright green and fragrant. Then add your other ingredients, dressing, and toss.

I love tahini-based dressings like this one from Cookie and Kate. I like to add toasted sesame seeds and chopped tart apple, shaved parmesan, maybe a little creamy avocado. It’s really up to you. The addition of nuts or seeds makes it a more balanced meal, providing some much needed protein.