Thursday, June 20, 2013

Paleo Kale Salad w Honey-Walnut Dressing

I'm just coming off an arugula kick, and have seemed to move on to another green: kale. I found this recipe thanks to Pinterest, and loved the sound of the dressing. It tasted as good as I'd hoped, and was a breeze to throw together.

I found the honey and walnuts really cut the strong taste of the kale, but can imagine the dressing on so many other salads! My kids sampled it with some celery sticks and really liked it. The tang of the ACV and creamy texture are reminiscent of yogurt.
I did take some liberties with my salad ingredients. I just couldn't imagine pineapple in the mix, so went with blueberries instead. I used a lot of the components of last night's dinner salad, which was convenient since I already had them on hand.

I also used a little leftover chicken from the night before, giving this salad a boost or protein and really rounding it out to make a satisfying lunch.

Paleo Kale Salad w Honey-Walnut Dressing
adapted from betacyanin

1 cup raw walnuts
2 tbs. raw honey
1/4 cup apple cider vinegar
salt, to taste (I probably used about 3/4 tsp.)
water, to thin out

Put walnuts in a food processor and run until they're finely ground, pushing down the sides. Add honey and vinegar, mixing again until blended. Add water by a tablespoon at a time until it reaches your desired consistency. Season to taste with salt.

4 cups chopped kale
salt & olive oil
1 small apple, cored and chopped
2 celery stalks, chopped small
1 large handful blueberries
grilled chicken strips (optional)
1/3 cup dressing
chopped nuts and dried juice-sweetened cranberries, to garnish

Place kale in a large salad bowl. Drizzle with a little olive oil and sprinkle with salt. Massage kale to work salt and oil into the leaves. Toss in apple, celery, blueberries and chicken.

Top with dressing and mix to coat everything. Garnish with nuts and cranberries before serving.

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