Simple Kale Caesar Salad

The season of cruciferous vegetables is upon us! If you have maybe had extra kale growing in your garden, or you have seen an abundance of it at the store in the last few days, this is the perfect recipe to utilize it! Only a few ingredients are needed and you can always add more depending on what you have on hand! Serve as a yummy side or build the salad up to make it a full meal!

(I had a lot of extra veggies to use up, so I just added them to the kale Caesar to make it a meal. In this picture is shaved fennel, heirloom tomato, cucumber, some pan fried leeks, micro greens, and a scoop of the Kite Hill Almond milk ricotta!)

Recipe:

• 1 head of Lacinato kale

• 2 TBSP Avocado oil or olive oil

• juice of 1/2 lemon

• 3 TBSP tahini

• grate parmesan (I like to use Pecorino Romano- this is sheeps milk cheese very similar to regular parmesan- but use what ever you have or prefer.)

• 1 clove of garlic or garlic powder

• Salt/pepper to taste

Steps:

1. Start by washing and de-steming the kale leaves.

2. Finely chop the washed kale and place in a bowl.

3. Drizzle the oil of choice over the raw, chopped kale leaves.

4. Massage the kale leaves with the oil- This is super important, cruciferous vegetables can be really hard to digest and massaging with the oil helps to active the enzymes in it to make it easier to digest! Great way to eat more of these kind of superfoods without getting a stomach ache or bloating after!

5. Add tahini on top of the massaged kale. (If the tahini you are using is not liquid- mix 1TBSP tahini with warm water and stir until a liquid constancy, keep adding warm water until you reach this)

6. Add lemon juice, garlic, salt & Pepper. Stir well

7. Grate your cheese of choice in.

8. Stir final bowl of salad and next add other veggies if you have them. I have included a picture with inspiration of how I doll mine up to make it a more filling meal.