![]() This recipe is a great one to meal prep for lunch. Because the kale leaves are so sturdy, it holds up well even when it’s dressed! Leftover kale salad keeps well for up to 3 days in an airtight container in the fridge. Top with the roasted chickpeas, the remaining avocado, and sesame seeds. Toss to combine.ĭrizzle the salad with the dressing, and toss again. That’s it! Add the root veggies, half the avocado, cranberries, pepitas, and more salt and pepper. Use your hands to massage the lemon and oil into the leaves until they become soft and wilted and reduce in the bowl by about half.Place them in a large bowl and add fresh lemon juice, ½ teaspoon olive oil, and a few pinches of salt.Tear the kale leaves into bite-sized pieces.Spread them on kitchen towels to dry, or quickly dry them in a salad spinner. Remove the kale leaves from the stems and wash them well.When it’s not prepared well, a raw kale salad can be tough and bitter-no thanks! The first trick to making yours delicious is to massage the kale so that the leaves become soft and tender. You’ll LOVE it on this kale salad recipe! It has a wonderful creamy texture and bright, refreshing flavor. ![]() I make it by blending roasted carrots with ginger and tangy rice vinegar. The guest star of this recipe is the carrot ginger dressing that you see in the photo above.
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