In true Vancouverite fashion, I am bringing you a post dedicated to kale! Are you excited or what?!
Truth be told, it took me a very, very, very, very, … very long time to come around to eating kale. Okay, so I’ve barely come around to it now… I personally don’t love the taste of it. I need to mask it and give it a different flavor. The first time I had kale and enjoyed it was when I tested out making homemade kale chips. Likely I loved them so much because they tasted just like salt and vinegar chips and crisped so well when you bit into them which took away from the weird chewiness kale can have. For so long I tried to force myself to eat it as apparently it’s really good for you. One day I finally decided to coat the kale in Caesar dressing. It was magic. Until I clued into the fact that I was probably negating the health factors of kale by pairing it with a creamy Caesar dressing (oops!).
I think I’ve finally reached a happy medium with this recipe. This dressing from Cup of Jo is SO good, and a lot better for you than the creamy stuff. By the way, it’s also ridiculously easy to make. The salad ingredients are also a twist on a classic Caesar because I can’t have the croutons. Greens and cheese are just fine in a salad but eventually you need to change it up and I’m a sucker for fruit in salads!
- 3 cloves garlic (minced)
- 2 tablespoons grainy mustard
- 3 tablespoons Worcestershire sauce
- Juice from 1 lemon
- A pinch of sea salt and black pepper
- 1 cup extra virgin olive oil
- In a large mason jar, storage container, or bowl (if you’re going to use all of the dressing at once) whisk together minced garlic, grainy mustard, Worcestershire sauce, and lemon.
- Add in sea salt, black pepper and olive oil and mix together.
- This dressing will keep in the fridge for approximately 1 week.
- 1 bunch of kale (washed, dried, and broken into bite sized pieces)
- 1 cup blackberries
- 1 cup cherry tomatoes
- 1 avocado (sliced into bite sized pieces)
- Grated Parmesan cheese (as desired)
- Dress the kale ahead of time and let stand in the fridge (up to 2 hours). This isn't a necessary step, however, it does give the kale a nicer texture.
- When you are ready to serve, add the blackberries, cherry tomatoes, avocado, and Parmesan cheese; toss.
- Sometimes I like to cut my blackberries and tomatoes in half just to make them go a little bit further, but that is entirely up to you.