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Once and awhile I like to post a healthy recipe…I like to do this because eating a healthy diet is a HUGE help to me in my fight against living with sarcoidosis. Here’s a wonderful kale salad recipe that I made the other night for the first time. It’s a keeper.

What You Need:

BEANS
  • 1 15-ounce can white or butter beans, rinsed and drained – I like cannellini beans
  • 1/2 lemon, juiced (1 Tbsp)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1 Tbs fresh parsley, chopped, plus more for topping
SALAD
  • 10 ounces kale, chopped, large stems removed – the smaller you chop it the easier it is to chew
  • 1 lemon, juiced (2 Tbsp)
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) maple syrup
  • Pinch each sea salt + black pepper
  • 1 clove garlic, minced
  • 1/2 cup or so of walnuts
  • 1/2 or so of golden raisins (regular are fine too)
  • 5 oz of grape tomatoes halved – optional
DRESSING
  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1 1/2 lemons, juiced (3-4 Tbsp)
  • 1-2 Tbsp maple syrup
  • Pinch each sea salt + black pepper
  • Hot water to thin – amt depends on how thick you want the dressing to be

How To Prepare: 

  1. Add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  2. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  4. Lastly, add beans, walnuts, raisin and tomato and 3/4 of the dressing to the kale and toss to combine.

NOTE: Adding a diced red onion to this recipe would probably also be quite tasty!

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