I mentioned earlier that I was going to post my brother’s kale salad recipe and so here it is. First off, most of you who are familiar with my blog know that I only like kale when it’s mixed into smoothies, juice, or in for form of chips. I’ve tried to enjoy it other ways, but it never went over well. When T.C. said he was making kale salads for dinner, I was like “kaleeeeeee?” He told me to trust him and give it a try, so I did.
I took my first bite, and couldn’t wait for the second. I actually enjoyed kale in a new form. It was delicious. So of course, I asked him for the recipe so I could share it with you guys. By the way, if you haven’t noticed, my brother is the genius cook in the family. He lives a pescatarian lifestyle and is always creating new recipes. When he gets out of the Air Force, I think he should open a restaurant.
Ingredients: *10 cups (or more) fresh chopped kale, 1 1/2 tablespoons olive oil, *1/4 small lemon or lime *1 1/2 tablespoons of honey, *1 medium tomato, diced, *1 small onion, diced, *1/2 cup red grapes, diced, *1/4 cup chopped pecans.
In a large mixing bowl, massage the kale with the olive oil and lemon. Let it marinate for about ten minutes. Drizzle the honey over the kale and give it a nice toss. Add the onions, grapes, pecans, and tomato to the kale. T.C. said he likes to change up the ingredients and sometimes add almonds, craisins, vegetarian chicken, red onion, chow mien noodles and all kinds of salad toppers. It’s all about the way you dress the kale. We paired it with his mexican bean soup, which was no surprise…tasty! I’ll have to get that recipe from him too.
I’m making a grocery list here soon and all of these, plus his tuna recipe will be on it!