Summer Zest By Linda Wagner
- 2 bunches curly kale
- 1 cup shredded carrots
- 1/4 cup blanched almonds
- 3 Tbs pine nuts
- 1/4 cup dried cranberries
- your favorite raspberry vinaigrette or this homemade version
First, grab the kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my veggie juices! Again, using your hands, tear the kale into small pieces and place in a large bowl or large plastic ziploc bag.
Then add your favorite raspberry vinaigrette. I really love a local Texas brand made by Central Market or you could make your own at home using this recipe.
Use your hands to squeeze, massage and mix the kale with your raspberry dressing until slightly wilted. Massaging the kale is not only fun but also helps to make the tough leafy greens softer and easier to digest. Taste the mixture and adjust flavors as needed. Next add your dried cranberries, almonds, pine nuts, and shredded carrots and toss well.
I like to let mine sit overnight which will allow the flavors to mix well. Kale is a very sturdy green, so this dish will last for several days in the fridge.
You can serve it with a yummy Carrot, Orange, Fennel Agua Fresca as pictured. All you need is
- 4 carrots
- 1 orange, peeled
- 1 fennel bulb
Simply run all ingredients through a juicer (Breville is my favorite brand), add 1/2 cup water to dilute, serve over ice and enjoy!