Hail the mighty Kale!
I love it when an idea emerges and comes together with ease and this recipe was just that. It always starts with an idea! Because kale is the highlight of this weeks blog, I set about to create a variety of kale recipes to showcase this amazing leafy green in all its glory. Since I have been also making my own Kefir, I wanted to figure out another way to use it other than in my morning smoothie. Don’t worry, if you don’t have Kefir you can replace it with full fat greek yogurt instead! Between the super powers of kale and the pro-biotic punch of Kefir (or yogurt) this delicious salad is packed with health benefits and gut supportive ingredients. Top it with roasted pumpkin seeds and you have a balanced main or side that holds its own for left overs. You can choose to make it vegetarian by omitting the bacon for chickpeas.
- Gluten free
- Refined sugar free
- Nut free
- Vegetarian optional
Ingredients:
Salad
- 1 bunch kale, de-ribbed and sliced into ribbons are torn into bite size pieces
- 2 cup thick slab bacon or quality cooked ham, cubed. Alternatively, add rinsed and drained chickpeas for vegetarian
- 1 cup whole cherry tomatoes
- 1/2 – 3/4 cup finely sliced red onion, depending on how much you love onion
- 1/2 cup parmesan cheese, grated
- Roasted pumpkin seeds to top
Dressing
- 1/2 cup quality mayonnaise
- 1/2 cup full fat greek yogurt or Kefir
- 1 tsp dijon mustard
- 2 cloves garlic
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- Twist of pepper to taste
Directions:
- Cut thick slab bacon into cubes and Cook until done. Set aside to cool. Alternatively, cut pre-cooked ham into cubes and toss into large salad bowl with other ingredients.
- Combine all ingredients for dressing into a blender cup and whiz until creamy. Store in fridge until needed.
- Prepare kale by washing and patting dry then tearing the leaves from the stem into bite size pieces or slicing into thinner ribbons.
- Place kale in the bowl with finely sliced red onions, cherry tomatoes and bacon (or chickpeas).
- Pour dressing into salad mix then add grated parmesan cheese. Toss until coated.
- Top with dry roasted pumpkin seeds.
Enjoy as a main dish or a side.