Marathon Runner’s Kale Salad

Who am I kidding? I’m FAR from a marathon runner – sorry, didn’t mean to fool ya there.  I saw this recipe in Adam Hart’s book The Power of Food and just had to try it because after all, I love kale!  I changed a few things with the recipe. I’ve made it to serve 4 instead of 2, since I was having it as a side salad. You could most definitely make it 2 servings and have it as a meal.  Also, the dressing is not from his book; I modified it slightly from a recipe on allrecipes.com.

If you don’t like kale or haven’t tried it yet, I promise this recipe will turn you into a kale lover!photoServes 4

Kale Salad

1 bunch of kale, washed, tear into bite sized pieces and discard the stems
¼ cup dried cranberries (look for ones without added sugar), soaked in water for 30 minutes
½ pear, diced
½ apple, diced
½ red pepper, diced
1 carrot, grated
Juice of 1 lemon
2 Tbsp sesame seeds for garnish

Ginger Dressing

1/4 cup olive oil
2.5 Tbsp low sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp water
1 Tbsp organic honey
1 Tbsp fresh ginger root
1 clove of garlic

Soak your cranberries for about 30 minutes; meanwhile, place the chopped kale and lemon juice into a large mixing bowl. Using your hands, massage the kale and lemon juice together. The acid from the juice will help to break down the kale and make it easier to digest.

After the cranberries have finished soaking, discard the water, rinse and add the berries to the kale.  Add all the remaining salad ingredients, except the sesame seeds, and gently mix together.

For the dressing, add all the ingredients except the olive oil to a blender, and blend on medium. Switch the setting to the lowest setting and drizzle in the olive oil until just combined. Please Note: This recipes makes just over 1/2 cup. You will be adding only 1/4 cup (4 Tbsp) to the salad, toss to coat well.  Refrigerate the rest for later use.kale salad 2Serve into 4 bowls for a side salad, or 2 large bowls for a full meal. Garnish with sesame seeds and enjoy!

Nutritional Info for 1/4 serving of salad and 1 Tbsp of dressing (Double info for 2 servings)
154 Calories, 24g Carbs, 6g Fat, 2g Protein, 157mg Sodium, 13g Sugar

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