I have been craving kale lately. Do you think only nutritionist’s say things like that? Ha! It sounds way too nutritionist-like. 🙂
I really do love kale salad–especially with a hint of lemon and topped with my mustard dressing. I like to kick up kale with a bit of feta cheese, cherry tomatoes, some pumpkin seeds or toasted pine nuts.
Kale is a superfood–full of nutrients and a anti-cancer powerhouse. I’ll take some of that!
And for my FODMAPers, kale as you may know was one of the more recently added foods to the low FODMAP diet list. Yahooooooooo!
Speaking of the low FODMAP diet, I updated my checklist this week…so check it out here!
So tonight, it’s all about some pan seared chicken and a REALLY big kale salad full of yumminess!
- 4 cups thinly sliced kale leaves
- 1-2 teaspoons olive oil
- Half a lemon
- 1 cup cherry tomatoes, chopped in half (I used a mix of red and yellow)
- Pea shoots, 1 handful, chopped for texture (FODMAPers not sure these have been tested)
- 1/3-1/2 cup crumbled feta
- 1/4 cup toasted pine nuts (I toasted my pine nuts in a drizzle of garlic infused oil in a skillet until lightly browned.)
- Mustard Dressing:
- 1 Tablespoon red wine vinegar
- 1 teaspoon Dijon Mustard (I use Maille)
- Sea salt
- 3 Tablespoons olive oil
- Place the kale in a salad bowl.
- You can drizzle a bit of oil on the freshly sliced kale and massage it into the leaves using your hands, this softens the kale and it tastes better.
- Drizzle juice from lemon onto kale.
- Toss in the rest of the salad ingredients.
- Mix up dressing with a fork to blend, and then drizzle over salad.
- Enjoy! This salad should serve 4 nicely.