Simple Superfood Kale Salad
When I was roughly around 20 years old, my mom gifted me a set of CDs and a book entitled “Healthy Aging” by Dr. Andrew Weil. Was I offended? Completely.
But through my tears and existential crisis, I learned a lot and discovered some basic go-to recipes.
One of my favorite salads had a basis of kale, tomatoes and garlic. Over the years, I’ve changed up what is added and eliminated from his original recipe, but I kept the ingredients that make this super healthy salad almost addicting.
This is the time of year, when the tomatoes and garlic are fresh out of the garden, to make this salad weekly. It “keeps” for a few days in the fridge. The kale actually gets better the longer it’s marinated in the olive oil and lemon.
Another reason I like this late summer/fall salad is because it’s a great detox lunch. After an indulgent few months of cocktails, ice cream and picnic food, I like to get back to routine with something healthy.
WHAT YOU’LL NEED
Green Kale - I use the common curly kale for this recipe, but use whatever type you prefer.
Fresh Garlic - If you have the ability to get straight from the garden garlic, it will make a HUGE difference. The almost bleached white garlic in the grocery store isn’t as flavorful. Find a farmers market and look for garlic with a purple-ish hue.
Cherry or Grape Tomatoes - Again, fresh from the garden is best. That’s why this is my favorite salad this time of year.
Hemp Hearts - This will add a little crunch and plant based protein. Hemp hearts sneak in nutritional benefits without adding or taking away from the overall flavor.
Olive Oil - This is the basis of most of my recipes.
Fresh Lemon - The fresh squeezed lemon brings out the flavors of all of these ingredients.
THE RECIPE: SIMPLE SUPERFOOD KALE SALAD
1 bunch green curly kale
1 1/2 cups sliced cherry or grape tomatoes
2 cloves freshly squeezed or diced garlic
2 tbsp Hemp Hearts
2 tbsp olive oil
1/2 lemon juiced
Salt to taste
DIRECTIONS
Wash kale and remove ribs (stems). Then chop kale into larger ribbons or pieces. Put into large salad bowl with room for mixing
Slice tomatoes in half and add to kale.
Squeeze or dice fresh garlic on top of the kale and tomatoes.
Sprinkle hemp hearts on top.
In a separate bowl, whisk together lemon juice and olive oil for the dressing. This is also where you can add salt to the dressing if desired.
Pour the dressing mixture on top of the salad. Toss well! You don’t want to end up with a huge chunk of garlic.
Enjoy immediately or refrigerate for up to 3 days.
