June 15, 2017
I posted my summer kale salad on my Insta feed a little while back, so I thought I would share the recipe with y’all. The secret to kale is in the massaging. I’m serious. You have to massage your kale! I learned this from a girlfriend that hosted a dinner party back when I lived in Houston. I’ve always liked spinach salads, but it seems like every time I buy a big bag of spinach it goes bad before I eat it all. Tip: if your spinach starts to wilt use it in a casserole, egg scramble, or smoothie. Kale just seems to last a bit longer in my fridge.
I love a salad with a little bit of sweet and a good crunch…cue the Craisins and pecans. It gets so stinking hot in Texas over the summer, so I tend to crave cold meals. I also like to keep my lunches a little lighter to save room for a chilled glass of white wine or rose in the evenings. Let me know if you give the salad a try! I’d love to hear your thoughts.
Ingredients
2 Cups Kale
4 oz diced chicken
2 Tbsp Honey Balsamic Dress, I love Ken’s
1 Tbsp Craisins
1 Tbsp Pecans, I like them crumbled
1 Tbsp Parmesan Cheese
Directions
- Place your kale in a medium sized bowl. I like to pull apart the large pieces and take out all stems. You can definitely eat the stems (talk about fiber), but I don’t like them. Add the honey balsamic dressing and massage into the kale. Don’t be shy, get in there!
*If I am having the salad for lunch I like to do this step in the morning so the salad sits for a few hours. This gives the kale time to soften up a little more.
- Add the diced chicken, craisins, pecans, and parmesan cheese. Give it a toss. Sometimes I add a little more dressing (less than a full Tbsp).
That’s it!
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