We love kale, that super trendy green. We love it cooked in soups, stews and casseroles, but we also love it raw. Once trimmed of its thick stems, the leaves can be chopped and used to make a flavorful salad that is much more satisfying than lettuce. And in the fall when we are increasing our running mileage, we need a salad that keeps us full and sustained.
This salad is awesome! Chock full of antioxidants and protein, it is filling, delicious and fresh. This recipe is based on a recipe posted by Giada DiLaurentis in her weekly newsletter. We decreased the amount of oil and added some cooked chicken breast, but you could leave out the chicken for a vegetarian dish.
Hummus and Kale Salad (makes 3-4 servings)
- 1 large organic clove garlic, peeled and minced
- 3 tablespoons olive oil
- 4 tablespoons tahini
- Ground black pepper, to taste
- 3 tablespoons fresh lemon juice (1 large lemon)
- 5 cups raw, organic kale, washed, trimmed of stems and chopped into bite sized pieces
- 4-6 sundried tomatoes, rehydrated or packed in oil, each sliced in half
- 1 can organic chickpeas, drained and rinsed
- 2 cups chopped, cooked chicken (optional)
- In a small sauté pan, heat the olive oil over medium-low heat. Add the garlic and cook 1-2 minutes, or until garlic is just fragrant. Remove from heat and set aside.
- In a large bowl, whisk together tahini, pepper and lemon juice. Slowly add the cooled olive oil and garlic, whisking constantly.
- Add the chopped kale, sundried tomatoes, chickpeas and chicken. Toss well to coat everything with the dressing.
- Serve immediately or keep chilled for up to 4 hours.