Kale Salad with Cilantro Lime Dressing

So, over NYE I made a delicious kale salad with broccoli slaw. This recipe is a WAY easier version with the same delicious bite. Same prep for the kale, whatever toppings you want and then just dressing. I love using kale in salad because it stays fresh and doesn't wilt like lettuce.

Salad
1 Bunch Kale
2 Tbsp. Olive Oil
Sea Salt
Toppings: Sliced Avocado, Tomatoes, Scallions, Red Pepper, Toasted Almonds

Dressing
1/4 C. Olive Oil
1 Tsp. Honey
3 Limes, juiced
1 Clove Garlic, minced
1 Bunch Cilantro, finely chopper
1/4 Tsp. Salt
1/2 Tsp. Pepper

Wash kale thoroughly. Removed from stems and chop roughly. Place into large bowl and massage with olive oil and salt, until it has reduced in size and wilted a bit. Set aside.

To make the dressing, combine all ingredients in a blender and puree for about 30 seconds.

Plate salad with toppings of choice and serve dressing on the side. You can mix the dressing in, but I keep it separately because the salad will store better.

A recipe jam-packed with flavor and nutrients! Can't beat kale and it's extreme nutritional value either! So pile this salad on your plate and soak in the vitamin A, C & K! (also said to lower cholesterol levels!)
-e

Broccoli Matchsticks and Kale Salad

When the holidays began, you literally eat nothing but sweet, meats and starches for 2 weeks straight. Fun and delicious, but it takes a toll on your body! About a week in, I start to CRAVE greens! not just salad but spinach and kale! This recipe originates from Food and Wine, but was reconfigured by my bestie for Christmas dinner. She shared the recipe with me, and now I shall share with you!

1 Large Bunch of Kale, inner ribs removed and thinly sliced
1 Bag Broccoli Slaw
3 Large Leeks, washed and thinly sliced
1/4 C. Extra Virgin Olive Oil
1/2 Lemon
1/2 C. Pecorino Cheese, Grated
1/2 C. "Salad Nuts" (the thinly sliced  spiced almonds that come in bags in the veggie section)
Salt and Pepper

First, Mix the kale and broccoli slaw. Salt it, and then massage it until it starts to shrink-- don't be gentle! Work that salt into those greens!

Heat the olive oil in a medium sized frying pan. Add the leeks and cook for about 3 minutes, until softened. Squeeze the lemon all over the leeks and stir.

Pour over the greens, sprinkle with cheese, nuts and toss. Season with salt and pepper as needed. Serve immediately. (It refrigerates fine, but tastes best right away!)

Happy healthy eating!
-e