KALE SALAD

I hope everyone is enjoying their start to summer! We just got back from an amazing trip to Itay and are getting settled back in Calgary. The food in Italy was to die for!!! After two weeks of stuffing our faces with pasta, pizza and gelato it’s back to the grind as summer training has commenced for Brian.

I’ve been craving Kale the last few days so I made my favourite Kale salad tonight. I discovered this recipe at The Tavern Restaurant while we were living in Nashville. I posted this recipe last season, below is the re-post. ๐Ÿ™‚

Kale Salad

Kale, Parmesan & Currant Salad

INGREDIENTS

1 large bunch of kale, washed, de-stemmed and finely chopped
Juice of 1 freshly squeezed lemon
1/4 cup olive oil
1-2 tbsp agave nectar or honey
1/2 cup freshly grated Parmesan
1/2 cup of currants
1/2 cup of roasted almonds (whole, slivered or chopped)
Salt & pepper to taste

DIRECTIONS

In a small bowl whisk the olive oil, lemon juice and agave nectar/honey. Pour onto the prepared Kale and massage it in with your hands. Add in the Parmesan, currants, almonds, salt & pepper and toss well. If you have time, cover the salad and let it sit in the fridge for 1-2 hours before serving to let the dressing soak in.

ENJOY!

Mich xo

Kale, Parmesan & Currant Salad

This post is dedicated to my Nashville ladies!

Last week the girls and I went for an amazing dinner at the Tavern Midtown. Everyone suggested that I try the Kale Salad…I did…I then died and went to heaven. I have always been weary of creating a Kale salad due to it’s slightly bitter taste, but this was the bomb! Last night I re-created this heavenly creation but switched up some of the ingredients. Tavern’s Kale Salad is pulsed in a food processor, while mine was finely chopped. The recipe works either way! On a side note, I never thought I would see my husband having “thirds” of a kale salad…yes it’s that good. Enjoy!

Kale, Parmesan & Currant Salad

INGREDIENTS

  • 1 large bunch of kale, washed, de-stemmed and finely chopped (I prefer to buy the bagged Organic Kale at Whole foods which is already ready to go)
  • juice of 1 freshly squeezed lemon
  • 1/4 cup olive oil
  • 1 tbsp agave nectar
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup of currants
  • 1/2 cup of roasted almonds (whole, slivered or chopped)
  • salt & pepper to taste

DIRECTIONS

In a small bowl whisk the olive oil, lemon juice and agave nectar. Pour onto the prepared Kale and toss.

Add in the Parmesan, currants, almonds and salt & pepper and toss the salad once again.

ENJOY!

Mich xo