The kale kraze hit the health world a couple of years ago with a bang. The once underrepresented super-veg is now the queen bee at the super market and it’s no mistake. Kale is a brain-boosting, health-promoting, nutrient dense, calorie-light leafy green; a real jack of all greens, if you catch my drift. There are so many benefits to adding Kale into your diet, however, its slightly bitter flavor can be off putting for the skeptics. I find that kale, if prepared in the right way, doesn’t have to be bitter or bland. From juicing, to chip-ing there are so many ways to reap the benefits it holds (without feeling like you’re being too healthy ;)).
Kale ‘Cesar’ Salad with Avocado-Dill Vinaigrette and Flax-Seed Tempeh
1 bunch Dino kale, chopped
1 cup quinoa cereal – (I got mine from Whole Foods, you can also sub puffed wheatberries)
1/2 cup cherry tomatoes, cut in half
1/4 red onion, sliced
1/8 cup almonds, chopped
1/2 package flax-seed tempeh, cut in strips
1 avocado, sliced in half and pitted
1/4 cup of dill, de-stemmed
1/4 cup EV olive oil
1/2 lemon, juiced
2 tbsp 0% Greek yogurt (optional)
1 tsp garlic powder
salt and pepper to taste
Wash and chop the Dino Kale and add it to a big bowl. Slice the onions, cut the cherry tomatoes in half, and measure out your quinoa. Add all the ingredients to your bowl.
in a blender add your avocado, dill, oil, lemon juice, yogurt, and blend until smooth. Add the garlic powder and salt/pepper and stir.
Heat a skillet to medium heat with 1 tsp of olive oil. Add the cut tempeh and cook until slightly browned on both sides (about 7 minutes).