Let's talk about salad. Salad is all about texture & flavor (like most foods) and a lot of people have a skewed view of it. They start out with white iceburg lettuce mix and dump lots of ranch dressing on top, and feel unsatisfied when they (maybe) finish it. Like mushrooms, tofu, and many other foods that have been dragged through the mud, let's change our minds about salad.
Try to make the best possible salad you can without dressing, first. Mix in grains, nuts, seeds, green & colorful vegetables, and a little fruit, before you even start adding in greens. Make it colorful and flavorful. Treat it like you would any other meal, except this one is fresh and bright. Use dressings like you would perfume after putting on a gorgeous outfit & accessories.
Now, this isn't what you'd call a rainbow salad - it's extremely simple. And despite what you might've heard about kale salads, this absolutely my favorite recipe that uses kale. The tangy mustard dressing softens the kale, but still keeps it a little crunchy to contrast against the sweet orange segments. Breaking the kale up into small bits makes it so great to eat. It also only takes a few minutes to make, and can be stored in a mason jar for lunches for the next few days. Try this out for a new take on a classic kale salad.
Serves one hungry person or two as a side dish.
- 1 tsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/8 cup vegenaise (vegan mayo)
- 3 tbsp olive oil
- 1 tbsp liquid sweetener (maple syrup, agave, honee)
- 3-4 cups kale
- two handfuls orange segments
- 1/8 cup slivered almonds
- salt & pepper
- Whisk/fork together all of the dressing ingredients.
- Clean the kale and break it into bite-sized pieces. Toss in the dressing and put it on your plate.
- Break apart the orange(s), toss on the salad along with the almonds.
- Crack salt & pepper over top of the salad, to taste. Enjoy!