After a short hiatus, kale has made its way back into the kitchen at 5D. Just before I left work yesterday I stumbled upon the below recipe. I've been wanting to try the Trader Joe's version for sometime, and knew this was just what the detox doctor ordered after a weekend full of eating. The salad was made in less time than it took for my rose petal face mask to dry, and is filled with an abundance of nutrients. What else could you ask for?
Kale, Cranberry, Chickpea, Edamame Salad
Ingredients
Dressing
3 tablespoons Meyer lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt
Salad
4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
1 (15-ounce) can chickpeas, rinsed and drained
2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
1 cup edamame beans, cooked and cooled
Mint
Basil
A few carrot shreds (if you have them, for color)
Garnish: Cherry Tomatoes
3 tablespoons Meyer lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt
Salad
4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
1 (15-ounce) can chickpeas, rinsed and drained
2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
1 cup edamame beans, cooked and cooled
Mint
Basil
A few carrot shreds (if you have them, for color)
Garnish: Cherry Tomatoes
Instructions
- Add all dressing ingredients to a large salad bowl and whisk until combined.
- Into the bowl throw the kale, chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, if available.
- Toss salad well to combine, and garnish with cherry tomatoes.
- Serves 6 as a side salad, or 2-3 as a main dish for kooky kale-lovers (THAT'S ME)
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