So many of us work hard to incorporate fresh greens into our daily diet, but find ourselves with too little, too much, or not fresh ingredients. We make a big leafy salad for dinner…and there are leftovers of wilted lettuce and soggy croutons-no possibility of revival for a future meal. Or we go to prep lunch for the workday and find slimy spinach stinking up the fridge.
Never fear! The following recipe contains everyone’s favorite “superfood”–kale. The best part (besides the amazing flavor and heartiness) of this recipe is that it lasts up to three days in the fridge, tasting and crunching as good on day three as it does the first time. Whether you’re a dedicated kale fan or scared of a salad without macaroni noodles, give this salad a try–you may be surprised! This recipe has many parts that are more for less to taste, but here are my guidelines:
Three Day Salad
-one bunch fresh kale or one whole container of baby kale
-1/2 cup chopped celery or cucumber
-1/2 cup pepitas
-1/3 cup chopped pecans
-1/2 cup (or more) hemp hearts
-2 cloves chopped garlic (more/ less to taste)
-1/4 cup red onion (optional)
-3 tbsp olive oil
-lemon juice from one-half lemon
-salt and pepper to taste
Chop kale into very small bits, add nuts and seeds as preferred. Add onions and garlic, olive oil and lemon and toss with salt and pepper. Salad can be served after 15 minutes.
Additional tasty toppings to add at time of serving include: goat cheese, turkey bacon, sliced pears, or cut up strawberries.