Kale Salad with Peanut DressingPosted: February 9, 2012
Recently my grandma told me that when she was my age the only type of salad you could get at a restaurant was a wedge of iceberg lettuce with some ranch dressing poured over it. Can you imagine? People didn’t know about any other kind of lettuce! Much less all of the delectable toppings: cheese, nuts, roasted vegetables, seasoned croutons…today the options for salads are endless! They didn’t even have different types of lettuce in the grocery store. No romaine, or green leaf, and definitely no kale.
Kale is sort of an in style vegetable. I love that foods can be in style. Like quinoa. I didn’t even know about quinoa until last year, and definitely didn’t know how to pronounce the word.
Besides it’s popularity, kale is really really healthy. Unless you’re like me and pile loads of salt, vinegar and cups full of parmesan on top, creating “kale chips”. Gosh those things are good.
This kale salad is light and packed full of flavor with the peanut dressing and some crunchy almonds on top. Makes for a delicious light lunch or as a side dish. And it wouldn’t hurt to pile on some avocado or grilled chicken, but today I’m keeping things simple.
Kale Salad with Peanut Dressing
Adapted from the Power Foods Cookbook
Serves 1 as a light lunch or 2 as side, easily multiplied
2 cups kale, chopped
1/4 cup green onion, sliced
a sprinkling of sliced almonds
2 tablespoons peanut butter-I used organic with no additives, but Jiffy is fine too
1 tablespoon soy sauce
1 clove garlic, minced
1/4 cup neutral tasting oil, such as canola
juice of 1 lime
1/4 cup chopped cilantro
Rinse your kale in cold water, pat dry and use a knife to chop up into bite size pieces, or just tear with your hands. Slice green onion and place in a bowl with the kale, cilantro, and sliced almonds.
Put peanut butter, soy sauce, minced garlic, canola oil, and lime juice in a small sauce pan and bring to medium heat. Stir and allow peanut butter to melt. Stir all ingredients together until smooth, about 3 minutes. Set aside to cool.
Once dressing is cool, pour over the kale salad. Place salad in the refridgerator and allow all of the flavors to meld together or if you are impatient, like me, eat immediately.
Side note: the peanut dressing will taste rather salty (although delicious) by itself, but once mixed with the kale salad, it should be perfect.