Raw kale is tough and dry…so when it comes time to dress the salad, don’t be shy. Use plastic bags or kitchen gloves to cover your hands, slather on lots of dressing, and give your salad a good, deep tissue massage.
| Serves 2 |
- 4 cups kale, thick stems removed, rinsed and spun dry
- 2 tablespoons Parmesan cheese
- 1/2 ounce (about 2 tablespoons) red onion, thinly sliced
- 1/4 cup roasted, salted pumpkin seeds
- Optional: Hard boiled eggs, quartered, or other protein
- Salt & fresh ground pepper to taste
| Makes 1/2 cup* | 15 calories per tablespoon
- 1/3 cup goat milk kefir
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 – 2 medium cloves garlic, minced
- 1/4 – 1/2 teaspoon Tabasco sauce
*Dressing will stay fresh in the fridge for about a week. Enjoy on any mix of salad greens or other veggies, with chicken, shrimp or other scrumptious toppings of your choice.
Make the dressing
- In a liquid measuring cup or blender, mix together all
of the dressing ingredients until well combined and emulsified.
- Taste-test the dressing on a piece of kale. Add additional garlic and Tabasco to taste.
Make the salad:
- Tear the kale into salad size pieces and transfer to a serving bowl.
Using clean plastic bags or disposable gloves to cover your hands, massage the dressing into the kale, squeezing handfuls at a time so that the fibers soften, allowing the dressing to be absorbed.
- Sprinkle the Parmesan cheese and a few grinds of pepper over the salad.
- Garnish the salad with the red onion and pumpkin seeds. Arrange hard boiled eggs or other protein on top, if desired. Serve, and enjoy!