Recipe Share: "Melt In Your Mouth Kale Salad"

I just wanted to quickly share with you a great recipe I found while searching for some kale salad inspiration. It's yummy and it's super easy to make!

Skip the kale massage, and pull out your food processor.

This "Melt In Your Mouth Kale Salad" by Food Babe is a hit with those that I've made it for. Even the boyfriend highly rates it! So try it out and let me know how much you like it.

Recipe as follows:
Melt In Your Mouth Kale Salad 
 Prep time 10 mins | Total time 10 mins

Author: Food Babe
Serves: 2

You'll need: 

• 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry 
• ⅓ cup currants, or chopped raisins (I left these out since I don't really like raisins)
• juice of one lemon 
• 1 tbsp of olive oil 
• 1 tsp local honey (adjust to your liking)
• ½ cup pine nuts toasted salt and pepper to taste 
• 4 tbsp grated raw parmesan cheese 

How to: 

1. In a food processor, process kale into small chopped pieces
2. To make dressing, stir lemon juice, olive oil, honey, salt and pepper together in a large bowl 
3. Add chopped kale, currants, pine nuts and parmesan to bowl with dressing 
4. Stir all ingredients together and serve 
5. (Optional – Save some pine nuts and/or parmesan cheese for top of salad before serving for presentation purposes) 

Notes **Choose all organic ingredients if possible**

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Parsley, Mint, Sweet Potato and Quinoa Salad

From Leftovers to Newovers: I had some mint, parsley and quinoa in the fridge and started searching online for some recipe inspiration which used these ingredients. I found this great Parsley, Mint and Quinoa Salad recipe by Martha Stewart which I experimented with by adding some other ingredients to the recipe.

I just love it! It's so refreshing with the mint and lemon. It was one of the dishes I made for Shane's 30th back in April and finally got around to posting the recipe for it. Great on it's own, side salad or with pita!

Parsley, Mint, Sweet Potato and Quinoa Salad
(adapted from this recipe)
Makes about 6 servings.

You'll need:

• 1 medium sweet potato
• 2 cups flat-leaf parsley leaves finely chopped 
• 2 cups mint leaves finely chopped 
• 1-2 cucumbers diced
• 1-2 cloves of minced garlic
• 2 green onions chopped
• 3/4 cup cooked quinoa (from about 1/2 cup dry) 
• 1 tablespoon finely grated lemon zest, plus fresh lemon juice 
• Extra-virgin olive oil 
• Coarse salt 

How to:

1. Cook quinoa ahead of time and let it cool down completely. (Here is a great recipe on how to cook perfect quinoa every time)
2. Preheat oven to 180ºC (about 365ºF). Peal and dice the sweet potato. In a bowl, drizzle a bit of olive oil and toss to lightly coat. Spread the diced sweet potato on to a baking sheet lined with baking paper. Bake for about 15 to 25 minutes and turning them over half way through.
3. Combine chopped parsley, mint, cucumber, garlic, green onions, cooled quinoa, in a large bowl.
4. Mix in a juice of a lemon, lemon zest, olive oil and a touch of salt and mix it all together
5. Once the sweet potato is out of the oven and cooled, mix it in with the salad.
6. Serve as the main dish, a side salad or with toasted pitas.

Optional: Serve with pita

• 3 whole-wheat pitas (or tortilla, which is what I had in my pantry at the time) - heat up pitas or tortillas, until toasted, on a sandwich grill or under the broiler in the oven. Cut into wedges.
• In a bowl, a couple spoonfuls of greek yogurt with a sprinkle of crushed red pepper flakes, salt and olive oil.

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