Be kaleful!  Kale is in season and it’s time to embrace the leafy green.  This nutritional powerhouse is loaded with vitamin C, beta-carotene, potassium and vitamin K, nutrients needed to fight cancer, high blood pressure and protect your immune system.  Kale is often dismissed because of its rough texture.  If you massage kale before using it, it softens the texture and sweetens the flavor a bit.  In this recipe, I blended corn oil with a few other ingredients to create an Asian type dressing, then added quinoa, dates and pumpkin seeds for added texture, taste and fiber.  This is a great recipe for picnic or potluck.

 

Ingredients
8 cups fresh kale, cleaned and ripped

2 Tbsp. corn oil

2 Tbsp. lemon juice (juice from 1 lemon)

1 Tbsp. honey

2 ½ tsp. sesame seed oil

2 tsp. minced ginger

1 tsp. fresh lemon zest

1 garlic clove, minced

2 Tbsp. pumpkin seeds

¼ cup chopped dates

1 cup quinoa, cooked

 

Directions:

  1. Cook quinoa according to directions and set aside to cool.
  2. Place cleaned, ripped kale in a large bowl. “Massage” the kale for 3-5 minutes to soften it up.  It will look shiny after a few minutes.
  3. In a large glass measuring cup, whisk together corn oil, lemon juice, honey and sesame seed oil.
  4. Add ginger and garlic to the dressing.
  5. Add cooked quinoa to the kale mixture and toss in pumpkin seeds, lemon zest and dates.
  6. Pour dressing over the salad and toss before serving. The salad may taste better the second or third day after the kale surrenders.

 

Makes 10 servings.  Nutrition facts per serving: 125 calories, 5.9 grams fat, 3.7 grams protein, 16.5 grams carbohydrate, 2.5 grams fiber, 0 mg cholesterol, 26 mg sodium

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