Tangy Kale Salad Lean and Green Recipe
4-8
15 minutes
0 minutes
22
American
Side Dish
With the arrival of summer, farm markets are overflowing with fresh produce. Recently, I picked up a large bunch of kale—crispy, vibrant green-blue, and completely organic—for just $1. I brought it home and made a Tangy Kale Salad, which my whole family devoured!
Using a food processor to chop the kale makes it tender, sweet, and delicious, quite different from its leathery appearance in the photo. Once you try it, you'll be hooked! The tanginess of the Thai seasoning combined with the sweetness of the lemon oil enhances the flavor of this leafy green, turning it into a guilt-free delight you'll love.
For those following a low-carb diet, you can skip the dried fruit. However, once you're ready, feel free to add some dried fruit, like cranberries, or even fresh fruit such as mandarin oranges. Mix it up and enjoy!
Happy Cooking!
Stacey
Ingredients
- 1 lb. of fresh kale, washed & ribs removed
- 4 teaspoons Stacey Hawkins Luscious Lemon, Valencia Orange or Roasted Garlic Oil
- 1/4 C apple cider vinegar (the good stuff with "the mother")
- 1/2 Tablespoons Stacey Hawkins Tasty Thai Seasoning
- 1/4 C dry cranberries, orange segments or apples*
Directions
- Remove the ribs from the kale and pulse in food processor until shredded. Repeat until all the kale is done.
- Add the remaining ingredient.
- Toss, chill and serve!
