Dijon Kale Salad

Again, here we are and I haven't done a post all month. Failing already at one of my silly New Year's resolutions. But succeeding at some other one's, I've been running regularly since the new year!! And reading my Oswald Chambers devotions every morning, which are blowing my mind by the way.

So all to say, I finally have a couple recipes to share with you, one at a time of course :) This is just not the season for me to be posting often, I am working part time as a marketing specialist and the rest of the time I'm nannying. So please, hang on to my blog because there will be a time when I get to post, post and post all the time! Unfortunately, it's just not right now.

But I did manage to whip up this salad the other day while taking a break from my work. I even took some pictures to show the steps! Please try this and let me know what you think!

Kale Salad
head of kale
half a large tomato, diced
half an avocado
kalamata olives, sliced`
2 T diced red onion
half a lemon, squeezed
1 T dijon mustard
To begin, remove kale leaves from the stems and shred finely. Throw the kale in a bowl, add a dash of sea salt and then massage the leaves with your hand. They become tender this way and less bitter.
Throw in avocado, olives, onion, tomato, dijon mustard and the juice from the freshly squeezed lemon. Mix well in a bowl and let marinade in the fridge for about a half hour. You can eat the salad right away but with kale or other dark leafy greens it's nice to let the flavors marinade.
So simple and so delicious!! BTW: kale is the most nutrient dense food according to Whole Foods new ANDI score which rates food based on their micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities. So if you weren't motivated to make this salad before you certainly are now!

Blessings,
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