Kale Salad with Mustard Dressing
Recipe Source:
Prep Time:
15 minutes
Number of Servings:
4
Ingredients:
Salad
- 4 cups kale, (1 bunch) remove hard stems and discard
- 1 quart water, for blanching kale
- 1 quart water, for blanching kale
- 1 tsp fresh lemon juice
- 2 pinches EDEN Sea Salt
- 1 cup seedless red grapes, halved
- 1/2 cup seedless green grapes, halved
- 1 ripe avocado, seeded, peeled, sliced
- 1/4 cup pine nuts, lightly dry pan roasted
Dressing
- 1/4 cup EDENSOY Unsweetened
- 1/4 cup EDEN Extra Virgin Olive Oil
- 4 tsp EDEN Yellow or Brown Mustard
- 1 1/2 Tbsp EDEN Red Wine Vinegar
- 1/3 cup fresh parsley, minced
- 1 clove garlic, minced
- 1 tsp dried basil
- or 1 Tbsp fresh minced basil
- 1 tsp dried basil
- or 1 Tbsp fresh minced basil
- 1/4 tsp EDEN Sea Salt
- 2 tsp organic maple syrup
Directions:
- Bring water to a boil in a medium saucepan.
- Add the kale and blanche 3 to 4 minutes.
- Remove, drain, and rinse under cold water to set the bright green color.
- Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
- Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
- Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
- Place the grapes in the bowl with the kale and toss.
- Add the avocado and gently toss.
- Place the salad in a serving bowl and garnish with pine nuts.
- Spoon the dressing over the salad before eating.
Nutrition Information:
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium