Mmm! This salad is on my top ten “go-to” list when I’m lazy and need quick, healthy nutrition. It’s delicious, and I like to play around with the dressing to change the flavours depending on what my mood is 🙂. Kale also makes for great leftover salads - because it doesn't get soggy after one day - winning!
The ingredients used here are all high in much needed vitamins, antioxidants, minerals and disease-fighting plant power! Whenever possible, try to use high-quality, whole or natural ingredients (i.e. stuff that doesn’t sit on the shelf for ages).
Ingredients:
- Kale (as much as you’d like)
- 2 large garlic cloves, minced
- 1 tsp anchovy paste (found near the tuna fish in the supermarket). You can skip this if fish isn’t right for you.
- 2 tbsp freshly squeezed lemon juice, from one lemon
- 3 tbsp Dijon mustard (I like the brand Maille)
- 1 tbsp Worcestershire sauce
- 1/4 cup olive oil
- 1/2 cup mayonnaise, (or vegan versions if you’re into that)
- One egg yolk
- 1/4 cup Flaked Parmesan (or Nutritional Yeast if you're into that)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Directions:
- Wash and shred the kale into bite-size pieces. No one likes to be the ugly salad eater.
- Massage the kale gently with some olive oil, prior to adding dressing. This will relax the texture a little bit 😉
- Mix together the 11 ingredients and toss as much as you’d like in the salad. The dressing keeps for about 3-4 days in the fridge so I like to have extra handy.
Add nutritional yeast or parmesan flakes for garnish. Nom!
xoxo,
Leigh