TINY Kitchen Kale Crunch Salad
Not yet a kale convert, I've been spying a variety of kale salad recipes online and in magazines for over a year now, but I've been hesitant to give this superfood an honest try. Until now! Inspired by the many kale concoctions spotted on the web, I pulled together this fall salad recipe that's unlike anything I've ever made. I knew I wanted something hearty, unique and filling and this has hit the spot! Enjoy!
INGREDIENTS
Juice of 1/2 lemon
2 green onions, chopped
1 tsp honey
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder
1/2 tsp black pepper
2 bunches of raw kale, stems removed, leaves shredded or finely chopped
2 tbs coconut oil
1/3 cup chopped pecans
1 cup chopped dates
2 1/2 ounces dry shredded parmesan cheese
OPTIONAL: 2 boneless, skinless chicken breasts - cooked and shredded
DIRECTIONS
In a medium mixing bowl, whisk together lemon juice, green onion, honey, salt and pepper, garlic and chili powder
Add kale to mixture and toss well with a fork
Let kale mixture sit for approx 20 minutes
Mix in coconut oil (you can sub Olive Oil or Grape Seed Oil)
Add in pecans, dates and parmesan cheese, mix
OPTIONAL: Add in shredded chicken to turn this delicious salad into a hearty entree!
