There is a wonderful cafe’ type of restaurant named “The Food Company” across from my old job, that makes a mean kale salad. It’s honestly what turned me on to kale. Even though it’s only made with a few ingredients, it’s delicious, refreshing and a great addition to any sandwich or other entree.
After eating it a few times, I decided I needed to learn how to make it ($4 for a small side just wasn’t cutting it anymore). I’ve tried several different recipes, and have experimented with it enough so that now I can share my version with you. It’s not only paleo and gluten free, but also vegan! I like to pair it with a grilled burger or have it whenever I want something refreshing and easy. Today I made a lamb burger with caramalized onions (posting that recipe tomorrow!) and placed it on top of the kale, and essentially had it as a salad. It was seriously HEAVEN in my mouth
Simple Kale Salad with Almonds and Golden Raisins
Prep time: 15 mins
For the dressing:
2 lemons freshly squeezed
1/4 c extra virgin olive oil
2 Tbs dijon mustard
2 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp sea salt
Pinch black pepper
1 bunch of raw kale
1/3 c slivered almonds
1/2 cup of golden raisins OR dried cranberries
Mix all dressing ingredients together in mixing bowl, and whisk until combined well.
Shred kale in a food processor or chop/cut by hand (I HATE food processors… I think they’re the worst, so I cut my kale with kitchen shears). I like to have small pieces that are at least an inch by inch in size, or smaller. To make it easier, cut a few pieces of kale at a time and place in large bowl. Once all kale is ready in its bowl, toss with the dressing until its evenly distributed throughout the salad. Next lightly toss in your dried fruit, and most of your almonds (save some for the top if serving to guests).
Voila! Your salad is ready to serve. I love that you can eat it right away, or keep it in your fridge for several days.
xoxo – Amber