Christie’s Kale & Sundried Tomato Salad
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| Serves | 6 |
| By author | Christine St. Pierre |
Ingredients
- 1 bunch kale (stems removed)
- 1-2 cloves garlic (minced)
- 1-2 tablespoons sun-dried or fresh tomatoes (to taste)
- 1 avocado (diced)
- 1/4 cups pumpkin (or other types of) seeds or nuts (optional)
- apple cider vinegar
- 1 lemon (juiced)
- olive oil
- salt
- 1 dash chili powder or cayenne pepper (to taste)
Directions
| Step 1 | |
| For the dressing: - Juice the lemon and add to a glass or plastic container with a tight-fitting lid (hint: you can zest the lemon first and add the zest to this recipe or freeze it for later use). -Add apple cider vinegar in an amount equal to amount of lemon juice. -Add amount of olive oil equal to that of the lemon juice and apple cider vinegar combined. -Add a dash of chili powder or cayenne pepper. -Secure lid to container, shake vigorously, and taste. | |
| Step 2 | |
| For the salad: -Wash kale and tear/cut into small pieces (you can also buy a bag of pre-washed kale). -Chop up a clove or 2 of garlic (depending on how much you like garlic). Massage garlic and little sea salt into kale; add dressing, cover and refrigerate. (Letting it sit for a little while helps soften the kale.) -Mix in sun-dried tomatoes, diced avocado, and pumpkin seeds (or nuts) just before serving. Taste and add a bit more of the dressing, if needed. Enjoy! | |