HEY HEY HEY! So I've decided I'm just going to WILL the spring to stay for good....screw you 45 degrees....
So in my effort to keep spring here, I'm giving you spring on a plate with my Seared Kale Salad recipe. Kale is so hip and cool right now, and for good reason. Its delicious, filling, and such a POWER food! Too much good nutrition to keep track of in this one green ;-)
You'll be amazed at how satisfied you'll be after this salad...i wish i could have it everyday. This one is definitely in my top 5 favorite meals. So thank me later for this one ;-)
Sastry's Seared Kale Spring Salad
Feeds up to 6 people
1 bunch of Curly Kale (this is the most widely available)...wash it thoroughly
1 small orange or yellow bell pepper (julienned)
--the reason why I specify a color is because this is spring on a plate and we don't wanna repeat any colors...more color!!! Makes your plate delicious and beautiful at the same time :)
1/2 cup of cooked quinoa
Juice of 2 limes
2 tbsp pumpkin seeds
1 cucumber (de-seeded & diced)
1/3 cup chickpeas
1/4 cup radish (sliced into little round discs)
1/4 of a small red onion (julienned)--you can add more or less depending on your taste
Palmful of alfalfa sprouts
1 tsp cumin
salt (to taste)
crushed red pepper (to taste)
nutritional yeast (optional)
--Spray a grill pan with nonstick spray and turn on heat to medium high. Pull apart the bunch of kale into smaller stalks but still on the stems and place onto pan. Use tongs to flip the kale, as each side lightly sears and steams. You want just slightly dark marks to appear here and there on the kale. The moisture from washing the kale will also help steam it a bit.
(don't have a grill pan? No problem, you can still do the same thing with a sauce pan but chop the kale so it's easier to toss in the pan)
--Turn off the heat when you see that the kale is JUST starting to wilt. You don't want it completely wilted. Crunchy greens are yummy and healthy!
--while the greens cool down, take the cooked quinoa and mix it in a small bowl with the lime juice, crushed red pepper, and cumin.
--After the greens have cooled down a bit, chop it into manageable bit sized leaves and put them in a large salad bowl.
--Take the avocado, and massage it into the greens with your hands. The natural oils from the avocado will cover all the greens. This is why the dressings doesn't have any oil in it :)
--Toss all the remaining ingredients into the salad, including the premixed quinoa. Top with some nutritional yeast if desired and salt again according to taste...ENJOY
I know this may seem complicated, but not only is it simpler than you think, it is SOOOO worth the taste. Kale never tasted so good....see ya in a week or so for my regularly scheduled monthly post. Happy Spring Ya'll!!!!