Massaged Kale Salad with Almond Butter Drizzle

Massaged Kale Salad with Almond Butter Drizzle from The Healthy Apple 

“Tiny tweaks can lead to big changes in your life and I’m living proof. When I had to cut out inflammatory foods, I was lost. I was chronically ill and had no idea how to create flavor with my food without feeling deprived. But I started adding in new foods and making small changes that made my taste buds jump for joy. That’s what this Massaged Kale Salad with Almond Butter Drizzle is all about. The toasted buckwheat and almond butter add the perfect touch of crunch and natural sweetness without needing a processed salad dressing.” (source)

Kale Origins 

Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.

Massaged Kale Salad with Almond Butter Drizzle

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Course Salads & Sides

Servings 4

Ingredients

  

• 1/2 cup dry red quinoa
• 1 head curly kale
• sea salt and pepper to taste
• 2 tsp Extra-virgin olive oil
• 2 Tbsp creamy almond butter warm
• 2 tsp freshly grated lemon zest
• 1 tsp finely chopped fresh tarragon
• 2 Tbsp toasted buckwheat or toasted sunflower seeds

Instructions

 

• Cook the quinoa according to package directions then fluff with a fork and set aside.
• In a large bowl, massage the kale, sea salt, pepper and olive oil with your hands for 2 minutes or until the leaves turn dark green and are soft. Add the cooked quinoa. Drizzle the warm almond butter over the kale and quinoa. Garnish with lemon zest, tarragon and toasted buckwheat. Season to taste with salt and pepper and toss to combine. Serve.

Notes

For more Eating Clean recipes, check out Amie's new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. It’s full of over 200 recipes free of gluten, dairy, soy, refined sugar, eggs, peanuts, white flours and other inflammatory foods.