I’m Penny! I’m so excited to be coming on board with The Makers Society as a contributor, and oh boy do I have some tasty treats for you guys to come. To start things off, I thought I’d start with a super simple Nourishing Kale Salad to support Meat Free Week, which is an excellent cause that encourages us to take note about how much meat we consume and the impact it has on our environment and also our bodies.
So without further ado…
Nourishing Kale Salad
Prep Time: 15 minutes
¼ bunch of curly kale, chopped finely
1 celery stalk, chopped finely
1 carrot, chopped finely
¼ cup of pine nuts
1 tbsp seeded mustard
1 lemon juiced
2 tbsp olive oil
Salt and pepper
Place the chopped kale, celery and carrot into a large bowl. In a small fry pan toast the pine nuts until golden brown.
Combine the mustard, lemon juice, olive oil, salt and pepper into a small bowl and mix well and let it sit for 10-15 minutes, so the flavours combine. Pour the dressing over the kale mixture, and massage well with your hands for about five minutes. The kale will start to break down.
Toss through the pine nuts and serve immediately.
Want to add some essential fats and slow release carbohydrates to your salad?
Just chop up half an avocado and some cooked sweet potato and add it to this delicious salad.
I’ll be back next week with another recipe and if you would like more flavour-town recipes visit my blog The Nourishing Space. See you next week, Happy Making!