This recipe is a favorite of mine, there is something about it that has me craving it for breakfast, lunch, and dinner! Don't be afraid that this recipe makes too much. You will love this recipe so much that you will be eating it morning, noon, and night! The vinegar in the dressing marinates the kale and over time helps to soften the texture of this tough green. You can enjoy this salad for up to 5 days. Each day add something different to your salad plate...sliced grilled peaches, diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold sirloin or cold chicken...anything you like!
Makes 12 servings
8 Cups of de-veined and chopped Kale
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil or avocado oil
1 -2 tbsp Braggs Liquid Aminos or soy sauce
1/2 cup water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
* Optional: 2-4 peaches-ripe, but firm (freestone peaches are ideal for this recipe, but any ripe peach will do)
1. Place the chopped kale in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. Let your dressed salad sit for at least 30 minutes. This salad will get better the longer it sits. Place your dressed salad in the refrigerator and enjoy for up to 5 days. Don't store this salad with the additional toppings-add them each time you serve.
3. If adding grilled peaches, heat up a grill pan or your outdoor grill. Cut each peach in half and remove the pit. Cut each half again. Brush the cut sides of each peach with a neutral flavored cooking oil and sprinkle with a little salt. Grill on each side for 3-5 minutes or until the peaches have dark grill marks. Remove and serve with kale salad.
Additions: cooked shrimp, chicken, beef, pork, or tofu
Grilled peaches, sliced plums, black berries, raisins, craisins-any fruit is tasty!
Feta cheese, Queso Fresco, ricotta salata, fresh mozzarella
Pecans, almonds, sunflower seeds, pumpkin seeds.
8 Cups of de-veined and chopped Kale
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil or avocado oil
1 -2 tbsp Braggs Liquid Aminos or soy sauce
1/2 cup water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
* Optional: 2-4 peaches-ripe, but firm (freestone peaches are ideal for this recipe, but any ripe peach will do)
1. Place the chopped kale in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. Let your dressed salad sit for at least 30 minutes. This salad will get better the longer it sits. Place your dressed salad in the refrigerator and enjoy for up to 5 days. Don't store this salad with the additional toppings-add them each time you serve.
3. If adding grilled peaches, heat up a grill pan or your outdoor grill. Cut each peach in half and remove the pit. Cut each half again. Brush the cut sides of each peach with a neutral flavored cooking oil and sprinkle with a little salt. Grill on each side for 3-5 minutes or until the peaches have dark grill marks. Remove and serve with kale salad.
Additions: cooked shrimp, chicken, beef, pork, or tofu
Grilled peaches, sliced plums, black berries, raisins, craisins-any fruit is tasty!
Feta cheese, Queso Fresco, ricotta salata, fresh mozzarella
Pecans, almonds, sunflower seeds, pumpkin seeds.
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