Kale Salad With Dark Cherries & Candied Pecans

Usually I’m craving things like blondie bars but sometimes I get this crazy kale craving (even when I wasn’t pregnant) and I respect it, wondering if it will ever return. I adapted this recipe from something similar I had at a crunchy vegan place, called Kung Food in San Diego, that my acupuncture school friends took me/dragged me to. My American baby boomer dad might even like this. Might. But, if you’re here checking this out, you are going to LOVE it and kale cravings may no longer be a rumor…or legend perhaps. Don’t worry, it won’t result in associated petchuli-wearing cravings. Unless you want it to. 

Ingredients:

Freshly washed and cut kale

Juice of 1 lemon 

Olive oil

1 avocado

Candied pecans

Dried dark cherries    

Kosher salt                                                                                                                                                                                                                                                                                                 

I buy pre-washed, cut kale in a bag from Trader Joe’s. Toss kale and lemon juice in a large bowl. Add chopped avocado and massage with hands. Drizzle with olive oil and add salt to taste. Allow the kale to soften and marinate if you can. Add chopped candied pecans and dried dark cherries before serving. 

This salad is AWESOME the next day as well. I’ve served it on the side of grass fed burgers. It totally balances the meal and in my food math world, makes the burger waaay healthier with less calories. 

Have you checked out the $250 J. Crew Giveaway this week?