Kale Salad

This salad was inspired by a restaurant in Buffalo, NY and The RQ's desire to include more nutrient rich foods in her daily diet. Merge is a restaurant that offers a mouth watering healthy menu. It is also a gathering place where people find connection and community. 

The key to this salad is allowing the kale to sit in a mixture of citrus juice, olive oil and salt before assembling the salad. It only takes a sprinkling of salt, drizzle of oil, and enough lime/lemon juice to lightly coat the leaves. Toss the kale with your hands and set aside. Then prepare the remainder of the salad while the greens soften.

The RQ created this salad from kale, Macintosh apples, and Chèvre cheese snapped up at our local farmer's market. A healthy sprinkling of sprouted dehydrated sunflower seeds (packed with nutrients) on-hand was also added. The salad was then tossed with a homemade dressing of lime juice (1/2 of lime/lemon), honey (2 t.), olive oil (1/4 c.), salt & pepper to taste.

Maple Syrup Vinaigrette (alternative dressing)

2 Tblsp extra virgin olive oil
1 Tblsp apple-cider vinegar
2 tsp maple syrup
1/1/2 Tblsp Dijon mustard
salt & pepper to taste