Tosca's Eat-Clean® Kale Salad
I posted a picture of this amazing salad on my Facebook and Twitter and got many requests for the recipe, so here it is! There won’t be any leftovers once you make this, I promise! This kale salad is so delicious, I made it three times last week. My daughter Chelsea is home for the summer and a bit of a kale salad connoisseur, she agrees with me that this might be my best kale salad recipe yet! She said this after trying it without the quinoa. If you are unable to have quinoa like Chelsea, feel free to omit it and I guarantee the salad will still just be as yummy. It has a wicked crunch thanks to the toasted pumpkin and flax seeds and the dressing packs a real punch that I know you’ll love. You might be surprised at the secret ingredient!
Best of all, the dressing doesn’t contain sugar or substitutes so you can work those abs and munch on this salad with a chicken breast, post-workout without worrying about undoing your training. This salad is also ideal to include as a lunch or dinner during for my up coming July Blood Sugar Control Challenge!
INGREDIENTS: • 2 shallots • 1 jalapeño seeded and trimmed • 4 cloves garlic • Juice of 1 lemon + ¼ cup ACV (apple cider vinegar) • 4 limes, juice of all and zest of 1 • ½ cup raw pumpkin seeds • ¼ cup raw whole flax seeds • 1 cup red quinoa • 1 bunch okale • 1 bunch basil • Red pepper flakes • ½ cup good quality olive oil • Smoked paprika • Curry powder • Unrefined sea salt • Black pepper
PREPARATION: 1. Preheat the oven to 350° F.
2. Make vinaigrette: In a high speed blender, combine garlic, shallots, cleaned jalapeno, zest of one lime plus juice of four as well as ACV. Add 1 tsp red pepper flakes, 1 tsp unrefined sea salt and generous grating black pepper. Process until vegetables are uniformly smooth.Now add olive oil and process again until dressing is uniformly smooth. It will be a lovely pistachio color. Set aside.
3. In a small preparation bowl, toss the pumpkin and flax seeds with ½ teaspoon of olive oil and 1 teaspoon each smoked paprika, unrefined sea salt and ground curry. Mix well and spread in thin layer on baking sheet. Toast in the oven for 8 minutes, until brown and fragrant. Remove from heat and let cool.
4. Prepare quinoa by measuring 1 cup dry quinoa and rinsing well under running water. Place in medium saucepan over medium heat for 2 minutes. Now add 2 cups water and a pinch of unrefined salt. Bring to a boil. Reduce heat, cover and let simmer for 15 to 20 minutes. You will see little curlicues on the seeds when the quinoa is ready and it will have absorbed all the water. Remove from heat, fluff with fork and let stand while you prepare salad.
5. Prepare kale by removing ribs and rinsing leaves. Towel dry and chop kale. Add the lime dressing to the shredded kale and massage until slightly wilted. Remove whole basil leaves from stems and toss into salad with the kale. Add toasted seeds and toss gently.
Divide salad among 4 plates. Top kale salad with quinoa. Yield: Makes 4 servings.
Remember, I’m always listening Tosca