This is one of those really really simple recipes I've shared a hundred times on Facebook and in my newsletter, etc, but for some reason, it's never made it into a blog post.
I think maybe I thought it was too simple to be a recipe to share here? That the recipes here needed to be some gourmet creation that put me on par with the great food bloggers (ha!).
I need to get over myself and post recipes that you guys will actually want to make and eat, eh? Including ones that take approximately 5 minutes to make and can be done at that last minute when you are scrambling to feed the dog, get the kids' homework off the table and away from any food stains, and figure out exactly WHERE said kids are. Scratch that, you probably can tell by the sound of bickering coming from a few rooms away.
Kale is one of those green things that everyone always says you should eat because it's so healthy for you, but I know that some people just don't like the taste of it. This salad has enough of a tang from lime juice and flavor from the sesame oil to cover much of the taste of the kale, so it might be a good way for kale-haters to get their greens in.
My kids eat it with fervor. Well, they pick out the cranberries first and eat them, then they eat the rest, so I take that to mean they like it.
Kale is also a great multi-seasonal item. It grows well in all sorts of weather, which also makes it pretty inexpensive. Even more so if you can grow it yourself!
So here's the recipe – hope you enjoy!
Kale Salad with Cranberries and Almonds
- 1 bunch Kale
- 1/4 cup Dried Cranberries
- 1/4 cup Sliced Almonds
- 1 tbs Sesame Oil
- 1/4 cup Macadamia Nut or
- Avocado Oil
- Juice of 1 Lime (about 1 tbs)
- Salt and Pepper to taste
1. Cut the kale into small pieces, removing the particularly thick
stems. Massage the kale for several minutes (this helps soften the
kale and makes it easier to eat).
2. Add the rest of the ingredients and toss.
This salad is one of those that you can completely make ahead of time and it doesn’t seem to get all soggy. By nature, it is already sort of a soggy salad, but the kale holds up and doesn’t disinegrate.
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