This recipe is a take on a salad you might have seen on the menu at The Smith - without the wait of course. It's always great to have a "massaged" Kale recipe in your back pocket. If you have a child who is adverse to greens, ask them to massage the Kale while making this recipe. Sticking their hands in food often inspires them to try it, no matter what the color! I put Shrimp in my salad, but you can use any protein, or none at all.
Time: Under 30 minutes Level: Easy Servings: Four
¼ cup dry Quinoa, soaked and then cooked according to directions
1 Lemon, cut into quarters
¼ small Red onion, thinly sliced (optional)
2 Tablespoons Dried Cranberries
¼ cup Slivered Blanched Almonds
½ pound medium Shrimp, deveined (optional! Or try Chicken or no protein)
Ricotta Salata cheese
Garlic Honey Mustard Dressing
1 teaspoon Dijon Mustard
1 teaspoon Honey
1 clove Garlic, smashed
1 Tablespoon Lemon juice (about 1 quarter of a lemon)
2 Tablespoons Olive Oil
½ teaspoon Salt
Cook Quinoa and set aside to cool.
Put Slivered Almonds in a pan over medium heat for about 2-3 minutes until slightly toasted. Shake the pan during cooking. Place Almonds in a plate once toasted to stop the cooking process.
Remove the Kale stems and wash. Cut into small strips similar to a chiffonade.
Spin the shredded Kale in a salad spinner to dry.
Leave the Kale in the salad spinner. Squeeze one of the lemon quarters over the Kale. Then for 1 minute “massage” the Kale. The Kale will turn a darker green color. This is a great task for a child to help with!
In a small glass jar with lid, place all of the ingredients for the dressing and shake it until well combined.
Wash and cut Avocado in half. Remove the pit and peel. Dice the Avocado.
Transfer the massaged Kale to a salad bowl. Add the cooled Quinoa, Avocado, Red Onion, Cranberries, and Almonds. Pour dressing on top and gently toss.
Place and protein on top if using and grate some Ricotta Salata on top.