Kale Salad To-Go

If you're wondering what you're going to do with all that kale you purchased for the spaghetti squash kale gratin never fear! I created a DELICIOUS kale salad. And yes, you read that right, I used delicious and kale in the same sentence.

I eat kale on an almost daily basis but usually by sneaking it into smoothies, soup or recipes like the  spaghetti squash kale gratin. After a few unsuccessful attempts at an edible kale salad I contemplated substituting chard. It's green and leafy so, other than the texture, how different can it be?

The answer is much different. Kale is higher in vitamins A, B6, B12, C, calcium, iron, manganese, potassium, zinc, fiber and protein. Meanwhile chard is higher in sodium, magnesium and vitamin E. While both are very healthy you obviously get more bang for your buck with kale. Which is why I have been determined to find a salad I can not only tolerate but enjoy.

Mission accomplished!

Ingredients:
Kale
Shelled edamame
Dried cranberries
Chopped walnuts
Goat cheese
1/2 lemon
1 tbsp balsamic vinegar
1 tbsp flax oil

Directions:
Remove stems from kale, tear into bite sized pieces, place in a tupperware container. Mix lemon juice, balsamic vinegar and flax oil in a bowl.  Drizzle over kale, cover, and shake to coat.
Top with edamame, cranberries, walnuts and goat cheese.

If you're taking it to go you may want to wait to add the toppings until you're ready to eat (or they'll end up at the bottom.) If you aren't taking it to go you can forgo the tupperware. Place kale on a plate, drizzle dressing over the top and "massage" into kale. Let sit for 15 minutes before topping.