Whoa. Like really. Whoa. In true fashion, come Sunday night I realized I still had a smattering of left over foods from my CSA haul last week and in order to not waste them I decided to make a salad for dinner to use the few items still left over. Went with the typical salad mix; kale, carrots, tomatoes…but then, genius struck. I tossed in these bad boys. OH MAN. It. got. real.
Please please please. Do it for yourself. Make this salad. No regrets. Oh ps. fun fact. Decided to use the remaining salad mixed with a little grilled chicken for lunch the next day. (Also amaze.)
1 bunch of kale, (turns out to be about 2 cups?)
2 medium carrots (diced, sliced, grated…pick your fancy)
1/2 cup sliced almonds (I toasted these!)
1 cup cherry tomatoes
1 cup blueberriesFor dressing
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic (chopped)
1 tablespoon honey
1 tablespoon ginger
1/2 teaspoon toasted sesame oil
1 tablespoon waterDirections
- Make the dressing by combining all ingredients and shake. I poured into a jar and left off to side to later to combine.
- Cut off “ribs” of kale, wash and massage the kale together with about 1 tsp of dressing. Toss in blueberries, tomatoes and carrots. Toss.
- When ready to serve, top with remaining dressing and almonds. Toss and serve!