At our Finger Lakes retreats, my sister Shannon & I host the first evening's meal before the chefs come in on Saturday, lovely cheeses and salads, plenty of wine. The biggest hit is always the most simple - the kale salad.
This salad is a great base or addition to any meal, you can add chicken or avocado. At the last retreat, we added roasted sunflower seeds, that's it. It doesn't need much, it's hearty & perfect on it's own.
Serves 2-3, generously
1 large head green, curly kale
Salt (prefer pink Himalayan)
1/4 cup ground almond meal
Juice of 2 lemons
3-4 Tb olive or avocado oil
2 garlic cloves, minced
Salt, pepper & red pepper flakes to taste
Remove kale from stems, wash, dry, chop & place in large bowl. Sprinkle aprx 1 Tb salt over the greens. Massage the greens 2-3 minutes with your hands, breaking down the fibers. The color will deepen & the kale will soften.
Combine dressing ingredients. Dress the salad & add almond flour in last, sprinkling on top & mixing to combine.