salads, superfoods, sauces + dressings, vegetables

kale salad

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Eat more kale.  I actually overheard someone in the locker room of my yoga studio announce that as one of her 2012 resolutions.  I think it's a good one.  Easy to keep, no one gets hurt. I say rock on kale chompin' girl.

Well, I'm going out on a limb here and guessing that we would ALL like to eat more kale and other "super foods" in general.  This recipe is inspired by a somewhat famous salad from an old-school crispy hippie natural foods store in Princeton.  It was (and most likely still is) the go-to when you felt a little scratch in your throat, had over-indulged or were just feeling generally down.  I could say something about an affogato with pistachio gelato also doing the trick but, really, eat this and you'll feel better in the morning.

kale salad

2 bunches of kale, tough stems removed, roughly chopped (I save any trimmings to use in juices)

1 c red cabbage, shredded

3 medium carrots, peeled and shredded

1/2 c raw almonds, roughly chopped

1 cup cooked brown rice

3-4 T hemp or sesame seeds

for the dressing:

3 cloves of garlic

1/4 c olive oil

juice of two lemons (meyer lemons would be especially good to add a little sweetness)

2 T fresh dill

1 T dijon mustard

salt and pepper to taste

Mix together the salad ingredients in a large bowl.  Whiz together all of the ingredients for the dressing in a blender.  Combine and let sit in the fridge for an hour or so before serving.