As one of the latest wonder-foods to hit our radar, we’ve tried many variations of the lovely kale salad. Our favorite version from our own kitchen has even my ultra-picky 4 year old sold on it – he loves his kale-icious salad! Serve with lovely home-made GF chicken tenders (recipe to follow soon), and everyone is happy.
1 bunch fresh kale (or approximately 8 cups chopped)
2 medium sized carrots
1/2 cup dried cranberries
1/8 cup shredded parmesan
1/4 cup pumpkin seeds or sunflower seeds (roasted & salted are best, but plain will work if you prefer)
Chop your kale VERY finely after removing the center stems. Grate carrots. Toss together the chopped kale, grated carrots, cranberries and parmesan.
Key Lime Dressing:
1/4 cup key lime juice (usually around 1/4-1/2 bag of key limes)
1/4 cup EVOO
1-2 TBL agave syrup (or honey if you prefer)
Blend dressing and dump it on your kale mixture…then mix it all up very well. I like to do this part by hand and really rub that yummy key lime deliciousness completely into every bit of the salad. At this point, you can either serve immediately or refrigerate until ready to serve. It’s even better to us on the second day…but it never makes it beyond that! I’d suggest reserving the pumpkin or sunflower seeds and just sprinkling those on each serving prior to devouring.