There is nothing like a fresh, homemade salad dressing! As a person who did not grow up with it, I can truly appreciate homemade dressing and all its wonderful uses. I can also appreciate something that so delightfully masks the bitter and mostly unenjoyable flavor of kale! Lets be serious, it does’t taste too good if you only wash it, chop, and throw it into your bowl with a typical bottled salad dressing- not the way to go folks! Don’t get me wrong, I love to eat kale, but there are many things we can do to spice up that flavor. I hope everyone is feeling more relieved that the Dietitian agrees that kale tastes horrible and simply needs a little TLC, nbd. Please enjoy your next kale salad as follows!
Ginger Sesame Almond Kale Salad
Serves: 2 (with leftovers)
Makes approximately 1 cup of dressing, Can be stored in the fridge for up to 5 days.
- 3 cups washed and chopped kale
- 3/4 cup canola oil
- 1 tbsp + 1/2 tsp toasted sesame oil
- 2 tsp soy sauce
- 4 tbsp rice wine vinegar
- 1 1/2 tsp agave or honey
- 1/2 cup water
- 1 small garlic clove, chopped
- 3 heaping tsp minced fresh ginger
- 4 tsp sesame seeds
- 3 tbsp slivered almonds
- 3 tbsp dried cranberries
1. Place chopped kale in a large bowl and keep to the side.
2. Place the next 8 ingredients in a blender, blend on high for 10-15 seconds until dressing is completely combined. Please note you can also make this in a bowl with a whisk!
3. Once dressing is complete, mix in the sesame seeds.
4. Dress the kale salad to your liking and mix in the cranberries and slivered almonds. This salad tastes best if you let it sit for 10-15 minutes prior to serving!
Blending the dressing!
It’s Chili time baby. Why not add some color and flavor to make your experience a slightly healthier one?! I added sweet potatoes and lots of fresh herbs with a good combination of delicious chili spices. When cooking chili, its important to let it simmer for a while in order to let the spices bloom properly, always taste and adjust spices after you have let it cook for quite a while. I did not add beans to mine, but it is always a great option! Enjoy!
Serves: 4 (2 + 2 leftovers)
- 2 tbps olive oil
- 5 cloves garlic minced
- 1/2 red onion diced
- 1 to 1.5 lbs ground turkey breast
- fresh black pepper
- 1 sweet potato cubed
- 1 can 14.5oz can diced tomatoes
- 1 cup marinara sauce
- 1.5 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
- 1/2 tsp cayenne pepper (more if you want an extra kick!)
- Please note you can also use a “chili spice packet” in lieu of the previous three ingredients – just follow packet directions!
- pinch of salt
- 1.5 cups of water
- 3 green onions sliced
- 1/2 cup cilantro chopped
- 1/2 cup parsley chopped
- sliced avocado for garnish
Directions: 1. Heat olive oil on medium and sauté garlic for 2-3 minutes, then add diced red onion. Saute for another 2-3 minutes. Add ground turkey breast and season with black pepper. Stir frequently until ground turkey is cooked through. 2. Add sweet potato, diced tomatoes, marinara sauce, seasonings, and water. Allow pot to simmer for at least 25 minutes. This will allow the seasonings to bloom and the sweet potato to cook thoroughly. Consider adding an additional cup of water if too much liquid evaporates during the cooking process. 3. Once flavor has infused to your liking, add green onion, cilantro, and parsley. Serve with fresh sliced avocado and extra fresh herbs.