I wasn’t kidding yesterday. See? ; )
Anyway, today I bring you an awesome kale salad recipe that was inspired by a similar salad I’ve had that is usually made with broccoli. I jazzed it up with some chickpeas/garbanzo beans for added protein and if I had carrots on-hand, I would have added a little bit of that too.
Just yesterday I was having a conversation with my teenage daughter about kale. I’m not sure what led to this statement but she informed me that, and I quote: “I think anyone who says they like kale is a part of a cult and forced to pretend that they like it”.
You can’t make this stuff up, people. I promise you that I am not a member of a kale-loving cult. I happen to honestly love kale. So without further adieu, I give you my Sweet Kale Salad.
2-3 large kale leaves, rinsed, chopped into bite-sized pieces, and dried
Juice of 1/4 lemon
1/2 tsp. olive oil
1/2 Tbsp. mayo
1/2 Tsp. vinegar (I used white wine vinegar)
1/4 tsp. sugar
Pepper to taste
1/2 cup chickpeas/garbanzo beans drained and rinsed
2 Tbsp. raisins
2 Tbsp. sunflower seeds
Prepare the kale as directed above and place in a bowl large enough to mix all of the ingredients. Add olive oil, sea salt, and lemon, and then massage with your hand(s) until the kale is coated and begins to break down and soften.
Set aside. In a small bowl, mix together the mayo (I use a vegan version), vinegar, sugar, and pepper to taste.
The dressing is just a small amount since the kale has already been coated with olive oil and lemon juice. It adds just the right amount of tangy sweetness to the salad.
To the kale add: chickpeas, raisins, sunflower seeds.
Finally, add the dressing and toss gently to coat thoroughly. This makes enough for one serving so you can easily double the recipe if you want to share. Shaved carrot would be a great addition but was omitted since I didn’t have any on hand. Enjoy!