AuthoradminCategoryDinner, Kale, Lunch, Picnic, Potluck, Salad, Summer, Vegan, VegetarianCuisineHealthyCooking MethodToastingDifficultyBeginnerAmie 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.
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
