This salad came about because I have a ton of kale and a ton of beets and Dave doesn’t like either of those things. So I made lunches for two days: two of yesterday’s rice/bean/lemon salad for him, and two of this earthy, filling kale salad for me:
This was going to be yesterday’s post, but then I couldn’t take a decent photo of it. I probably took 100 photos before ending up with this one. Thanks to some great coaching from my good friend and former professor Karen Mitchell, the photo looks like it does now. Also, Karen rocks my socks off.
Here’s what you need to construct this salad. It is based on a recipe I found here.
- 1.5 cups of packed shredded kale
- 1.5 cups of grated beets
- A large handful of cashews
- Salt and pepper
- 1.5 tablespoons of olive oil
- 1.5 tablespoons of balsamic vinegar
- 1 tablespoon of Dijon mustard
- 1/2 tsp. garlic powder
So, not a lot of prep here, which made it ideal for a lunch. I ate the first half of it yesterday after my workout, and it was surprisingly filling. I’m actually pretty excited about eating it again tomorrow.
When prepping, grate your beets at a pretty large julienne and slice your kale into strips. Mine were probably between 1/4 and 1/2 inch.
Then mix all of your dressing ingredients except the oil together in a liquid measuring cup. This tip actually comes from my friend Kelly: drizzle the olive oil in VERRRRY slowly – we are talking drops at a time – and whisk quickly. This will mix the olive oil more effectively and keep your dressing from separating. Nifty, huh? Thanks for the tip, KK!