Kale Salad

Made Kale salad tonight for dinner; also had farrow with steamed broccoli and poached egg and salmon (trying to ensure I get enough protein:). Whether you've had Kale or not, this salad recipe is worth a try.

Start by buying Dinosaur (aka Dino) Kale instead of Red or Green Kale; the latter type will do but I think Dino salad is less bitter and makes better salad. After washing the Kale, cut out and discard the mid-vein; it is too tough in my opinion. Then roll up and chop the Kale and put it in a large bowl. Sprinkle with sea salt (probably any salt will do) and drizzle juice from one lemon on top. Mix well and refrigerate for at least 3 hours; its actually better the second day. After the Kale is chilled, mix in your favorite toppings; I used grated carrot, scallions, parsley, tomatoes, and bell pepper. I didn't have any but have used red cabbage in the past; the color contrast is beautiful! Sunflower seeds (or other nuts) and artichoke hearts also go well with Kale. You can make a dressing but I either go without or use balsamic vinegar and olive oil; only add dressing to the individual servings.

Lunch was avocado sandwich on sourdough bread I made yesterday and topped with tomatoes and alfalfa sprouts; salt, paper, and olive oil topping.

Dinner - Poached egg on a bed of Farro with steamed broccoli and small bits of tomato.

Chilled Dino Kale salad with grated carrot, tomato, bell pepper, and scallion.