Friday Food Post-Garlicky Kale Salad

In the midsummer of 2011 I had a life changing experience.  Seriously! Life changing. Huge…

I was introduced to a big bowl of Garlicky Kale salad.  I know, I know. Anything involving kale isn’t generally what most people would describe as life changing. In fact, the general response I get from mentioning any recipe involving kale is “bleh.”  I want you to hear me out though.  When this salad is busted out at a gathering, you can find a group of my friends flocking around it–similarly to those seagulls in the movie Finding Nemo,  “Mine! Mine!”  (You know what I’m talking about, right?)

This salad is the perfect amount of sweet and savory, heavenly deliciousness..oh…and it’s healthy.

Kale is one of the most healthy vegetables on earth.  It has a high content of fiber, calcium, vitamin B6, and an even higher concentration of vitamins K, C and A.

It’s not just the kale that makes this recipe so healthful, the garlic, raw honey, nutritional yeast all are packed with nutrients.

I am happy that this dish is so healthy, because when I got pregnant with my second child it’s pretty much the only thing I wanted to eat. I knew that I was growing a healthy baby every time I took a bite.

Now that I have you on the edge of your seat, let me share the recipe with you!

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Garlicky Kale Salad (adapted from a Whole Foods original recipe)

1 Bunch of kale–Any variety, my favorite is the curly type because it drinks up the delicious dressing
2 Tablespoons tahini or peanut butter or a combination of both
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast– you can find this at most health food stores in the bulk section.
Several cloves of garlic (as much as you desire)
1 Tablespoon of raw honey

Place all of the ingredients (except the kale) in a blender or food processor and blend until smooth, add water a teaspoon at a time to reach your desired consistency. 
I like mine on the thick side, especially when using freshly washed kale, because the residual water on the kale makes it thin out quite a bit after you apply the dressing.

I also like to make this dressing in large batches and use it as I would hummus.

Pour dressing over the kale and use your hands to massage it into the leaves until the kale is fully coated. If you are patient enough, let it sit in the fridge for an hour to let the flavors absorb. If not, eat it and enjoy!  

You’re Welcome!