I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.