No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
My friend Jessica at Spiffy Eats just turned one of my salad recipes into an insanely festive, gorgeous, tasty edible inspiration!
The pomegranate seeds, the earthiness of the kale, the crunch of the pecans make an outstanding combo! Feel free to play with the ingredients, to suit your palate and dietary preferences.
Festivus Kale Salad w/ Raspberry Vinaigrette
•2 cups kale, washed and dried (she used baby kale)•1/2 lemon, juiced
•1⁄4 cup hemp seeds
•1⁄4 cup candied pecans or walnuts
•2+ tablespoons pomegranate seeds
For the Raspberry Vinaigrette:
•1⁄3 cup extra virgin olive oil •2 tablespoons honey (or agave nectar)
•3 tablespoons balsamic vinegar
•2 teaspoons Dijon mustard
•1/2 lemon, juiced
•sea salt and freshly ground black pepper
•Half of 1⁄2 pint fresh raspberries
Chiffonade (shredded or chapped very fine) the kale. In a large mixing bowl, massage the kale with the lemon juice until thoroughly covered and set aside for 15 minutes to soften. Add the remaining ingredients to the bowl.
Toss the salad until totally combined, and drizzle on the dressing to serve.