CREAMY KALE SALAD
I am a self-proclaimed foodie. Much to the chagrin of my other foodie friends, I have unapologetically admitted that I don’t care for kale. I know… clutch your pearls. Sorry, I’m a collard greens kind of girl. However, a well-chopped, creamy kale salad gets me every time and my kids love it, too!
– 1 bag or bunch of kale, finely chopped washed and spun in a salad spinner
– 1 diced apple (Any will do but I love a gala, red delicious or my fav, honey crisp for color)
– 1/2 cup chopped walnuts or sliced almonds (Nut allergy? Use sunflower or flax seeds)
– 1/3 cup golden raisins (Dark will do in a pinch as well)
– 1 whole avocado chopped
– 1/3 cup shredded parmesan cheese (optional)
– 1/2 cup plain greek yogurt
– 4 tablespoons extra virgin olive oil
– 1 1/2 cup lemon juice
– 1 or 2 cloves of garlic, minced
– 1 tsp raw or organic honey
– 1/4 teaspoon sea salt (optional)
– Pepper to taste
Combine kale, maple, walnuts and raisins. Set aside. Combine yogurt, EVOO, lemon juice, garlic, olive oil, honey, salt and pepper in a mixing bowl or food processor. Whisk until well-blended, or blend in your processor. Pour dressing onto salad and toss until well-combined, top with avocado and cheese. You can serve immediately or allow salad to marinate for at least an hour to “tenderize” the kale. The dressing can also be used as a marinade for proteins. Feel free to dress it up with additional seasonings such as dill and sweet, smoked paprika.
*For a vegan alternative, omit yogurt or replace with kefir or Daiya greek yogurt. I haven’t tested this, so substitute at your own risk. The dressing without the yogurt is quite tasty; it just lacks the creamy texture. Swap honey for maple syrup and parmesan cheese for nutritional yeast.