AuthoradminAmie Valpone of The Healthy Apple just published her first cookbook called Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Gals and guys, this is a game changer in the world of healthy, mindful eating.
'--Salad
1 bunch kale, bite sized pieces, remove tough stems
3-5 peaches cut into bite sized pieces
1/2 zucchini, bite sized pieces
1/3 cup finely chopped, toasted walnuts
Dressing
2 tablespoons grape seed oil
Juice 1/2 lemon
1 tablespoon honey
sea salt & pepper to taste
1
In a large bowl combine the kale, zucchini, peaches and walnuts.
2
In a small bowl whisk together the oil, lemon juice and honey. Season with salt and pepper
3
Drizzle the dressing over the kale mixture & serve.
4
To toast the walnuts: place walnuts in a sauté pan, heat over medium heat for a few minutes until fragrant. Be sure not to over cook, the nuts will burn quickly.
CategoryCourses, Diets, Dinner, Kale, Lunch, Main Ingredients, Occasions, Picnic, Potluck, Salad, Summer, Vegan, VegetarianCuisineHealthyCooking MethodToasting
Ingredients
'--Salad
1 bunch kale, bite sized pieces, remove tough stems
3-5 peaches cut into bite sized pieces
1/2 zucchini, bite sized pieces
1/3 cup finely chopped, toasted walnuts
Dressing
2 tablespoons grape seed oil
Juice 1/2 lemon
1 tablespoon honey
sea salt & pepper to taste
