I’ll have a heavy dose of iron with a side of brain food, please! We all know kale is insanely good for us, but every time I slowly push my cart passed it in the grocery store, I want to pretend I didn’t see it.
I know I should buy some, but if I buy it, I have to eat it. Preferably right after a long run, like those skinny girls in commercials who smile while they eat salads in workout clothes that match their running shoes.
But I think I’ve found a pretty tolerable way to eat kale (besides sneaking it on a cheeseburger between two buns.)
My number one recommendation when eating a kale salad is to toss the salad in the dressing and then let it sit in the fridge for about an hour before eating it. It’s the rubbery texture of kale that’s always bothered me. This “relaxes” the kale a little and allows it to absorb the flavor of the dressing.
I decided to use a pinch of our Lime Fresco Sea Salt in the dressing, and to finish the salad with a pinch as well. I’ll admit I was torn. The dressing is already quite citrusy, however I love the tart finish. Lemon Twist would also be nice, but I almost went another route completely and finished the salad with our Smoked Serrano. Once the avocado mingles with the dressing, it’s quite creamy and a pinch of smoke and spice would be a welcome surprise as well.
Here’s to not passing up on kale at the grocery store or neglecting it in your crisper! You can do it!
- 1 bunch of kale
- 3 lemons
- 1/3 cup olive oil
- 2 Tbs dijon mustard
- 1 avocado
- 1/2 cup pumpkin seeds
- 1/2 tsp Lime Fresco Sea Salt in dressing
- 2 pinches Lime Fresco Sea Salt to finish
- Squeeze juice from 3 lemons into bowl
- Add olive oil, dijon mustard and sea salt
- Pour over kale
- Toss and store in fridge for up to 1 hour
- Add pumpkin seeds, sliced avocado, and sea salt & pepper to taste
- You can add a Tbs of sugar or honey if you prefer a less tart, more sweet dressing.